Bulgur (from Turkish: bulgur; also burghul, from Arabic: ????? burghul, "groats") is a cereal food made from the parboiled groats of several different wheat species, most often from durum wheat. It originates in Middle Eastern cuisine.
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Characteristics
Bulgur is recognized as a whole grain by the United States Department of Agriculture. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled. Instead, bulgur is cracked wheat that has been partially cooked. Bulgur is a common ingredient in cuisines of many countries of the Middle East and Mediterranean Basin. It has a light, nutty flavor.
In Turkey, a distinction is made between fine-ground bulgur, called köftelik bulgur, and a coarser grind, called pilavl?k bulgur. In the United States, bulgur is produced from white wheat in four distinct grinds or sizes (#1 Fine, #2 Medium, #3 Coarse and #4 Extra Coarse). The highest quality bulgur has particle sizes that are uniform, thus allowing a more consistent cooking time and result.
Cuisines
Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. In breads, it adds a whole grain component. It is a main ingredient in tabbouleh salad and kibbeh. It is often a substitute for rice or couscous. In Indian and Pakistani cuisine, bulgur is used as a cereal often to make a porridge with milk and sugar or a savory porridge with vegetables and spices. In the United States, it is often used as a side dish, much like pasta or rice. In meals, bulgur is often mistaken for rice because it can be prepared in a similar manner, although it has a texture more like couscous than rice.
In Turkey, bulgur is prepared (using pilavl?k bulgur) as pilaf in chicken stock, with or without sauteed noodles, or cooked with tomatoes, onions and red pepper. The fine grind (köftelik bulgur) is used for making k?s?r, a bulgur salad similar to tabbouleh, prepared with tomato paste, fresh tomatoes, cucumbers, parsley, olive oil, and other salad ingredients to personal taste. Pomegranate molasses (nar ek?isi in Turkish), which is more sour than sweet, is commonly used in favor of lemon juice to add tartness. A variety of mezes and main dishes are prepared with köftelik bulgur, such as çi? köfte, içli köfte, and ezogelin soup. It also forms the base of a soup, tarhana, which is made with yogurt to which halloumi has been added.
In Cyprus, it is used to make "??????" (also known as bulgur köftesi in Cypriot Turkish), a variety of kibbeh. Its crust is usually made of bulgur wheat, flour, oil, salt and egg, then filled with ground meat (beef and/or pork), onions, parsley and spices. There is also vegetarian "??????" which substitutes the ground meat with chopped mushrooms.
The Saudi Arabian version of bulgur, popular in Nejd and Al-Hasa, is known as jarish.
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Nutrition facts
Cooked bulgur is composed of 78% water, 19% carbohydrates, and 3% protein. In a 100 gram reference amount, it provides 83 Calories.
Source of the article : Wikipedia
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