Bulgur is a cracked and partially pre-cooked whole wheat grain, widely used in Middle Eastern and Mediterranean cuisines. With a nutty flavor and chewy texture, it is a good source of fiber, protein, and various nutrients. Bulgur is known for its quick cooking time, making it convenient for a variety of dishes, including salads, pilafs, soups, and stuffing. Its cultural significance spans centuries, particularly in the Middle East, where it has been a dietary staple.
Turkey
Course, fine, flour
Bags, big bags
Bulgur is not derived from a specific plant or tree but is a processed form of whole wheat, specifically durum wheat, and its production involves the parboiling, drying, and cracking of whole wheat grains. This process retains many of the nutritional benefits of whole wheat and contributes to the versatility and quick cooking time that make bulgur a popular choice in various cuisines.
Bulgur, as a processed form of whole wheat, doesn't have a distinct harvest season. Instead, its production is tied to the harvest season of the durum wheat from which it is made. Durum wheat is typically harvested in late spring to early summer, varying by region and influenced by factors like climate and agricultural practices.
Used in cuisine- Pilafs and side dishes- Salads- Soups and stews- Side dishes- Stuffings- Main courses- Desserts- Vegetarian and vegan dishesUsed as ingredient- Baking