Bulghur

Bulghur (also spelled bulgur, burghul, or bulgar) is a cereal food made from the parboiled groats of several different wheat species, most often from durum wheat. It originates from the Middle East and is a common ingredient in many traditional dishes.

History

Bulghur has been a staple in the Middle Eastern diet for thousands of years. It is believed to have been first produced in the Neolithic period. The process of parboiling and drying wheat to create bulghur was developed to preserve the grain and make it easier to store and transport.

Production

The production of bulghur involves several steps:

1. Cleaning: The wheat grains are cleaned to remove any impurities.
2. Parboiling: The cleaned grains are parboiled to partially cook them.
3. Drying: The parboiled grains are then dried.
4. Cracking: The dried grains are cracked into smaller pieces.
5. Sieving: The cracked grains are sieved to separate them into different sizes.

Types of Bulghur

Bulghur is classified based on the size of the grains:

• Fine bulghur: Used in dishes like tabbouleh and kibbeh.
• Medium bulghur: Commonly used in pilafs and soups.
• Coarse bulghur: Often used in stuffing and stews.

Nutritional Value

Bulghur is a nutritious food that is high in fiber, protein, and various vitamins and minerals. It is also low in fat and has a low glycemic index, making it a healthy choice for many diets.

Culinary Uses

Bulghur is a versatile ingredient used in a variety of dishes:

• Tabbouleh: A salad made with fine bulghur, parsley, mint, tomato, and lemon juice.
• Kibbeh: A dish made with bulghur and ground meat, often shaped into balls or patties.
• Pilaf: A dish where bulghur is cooked with broth and various seasonings.
• Soup: Bulghur can be added to soups for added texture and nutrition.

Related Pages

• Wheat
• Middle Eastern cuisine
• Tabbouleh
• Kibbeh
• Pilaf

See Also

• Couscous
• Quinoa
• Farro