Bulgur (from Turkish bulgur , known as πλιγούρι, pligoúri, in Greek and as burghul (برغل) in Arabic) is a cereal food made from several different wheat species, but most often from durum wheat.
Key attributesThe key attributes of traditional bulgur production are that the grain is parboiled, dried (usually by spreading in the sun) and then de-branned. Bulgur is often confused with cracked wheat, which is made from crushed wheat grains which have not been parboiled. Although traditionally de-branned, bulgur and cracked wheat products available in shops may or may not have had their bran removed. Thus there are whole-grain, high-fiber versions of each. Bulgur is most often found in Turkish, Middle Eastern, Indian and Mediterranean dishes. It has a light and nutty flavor.
Bulgur can be used in pilafs, soups, bakery goods, or as stuffing, but is best known as a main ingredient in tabbouleh salad and kibbeh. Its higher nutritional value makes it a good substitute for rice or couscous. In Indian cuisine, bulgur or daliya is also used as a cereal with milk and sugar.
In Turkey, aside from pilaf(s) made with bulgur, a variety of mezes and main dishes are prepared with bulgur such as çiğ köfte, içli köfte, kısır or ezogelin soup.
100 grams unprepared bulgur contains approximately:
- Energy: 1500 kJ (360 kcal)
- Dietary fiber: 8 g
- Protein: 12.5 g
- Carbohydrate: 69 g whereof 0.8 g sugars
- Fat: 1.75 g whereof 0.2 g saturated fat
bulgur in Arabic: برغل
bulgur in Belarusian (Tarashkevitsa): Булгур
bulgur in German: Bulgur
bulgur in Spanish: Bulgur
bulgur in French: Boulghour
bulgur in Italian: Bulgur
bulgur in Hebrew: בורגול
bulgur in Norwegian: Bulgur
bulgur in Polish: Bulgur
bulgur in Russian: Булгур
bulgur in Finnish: Bulgur
bulgur in Swedish: Bulgur
bulgur in Turkish: Bulgur