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Uncooked bulgur wheat |
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Bulgur (also bulghur or burghul)
is a cereal food made from several different wheat species, but most
often from durum wheat. Bulgur for human
consumption is usually sold parboiled, dried and partially de-branned.
Bulgur is a whole grain. Bulgur is sometimes confused with cracked
wheat, which is crushed wheat grain that has not been parboiled.
Whole-grain, high-fiber bulgur and cracked wheat can be found in natural
food stores, Middle Eastern specialty grocers, and some traditional
grocery stores. |
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Left: Cooked bulgur. |
Bulgur is a common ingredient in Turkish, Middle Eastern,
Indian and Mediterranean dishes. It has a light, nutty flavor. In the United
States bulgur is produced in four distinct grinds or sizes (#1 Fine, #2 Medium,
#3 Coarse and #4 Extra Coarse grinds.) It can be found in both conventional and
organic forms.
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Bulgur can be used in pilafs, soups, bakery goods, or
as stuffing. In breads it adds a whole grain component. It is also a
main ingredient in
tabbouleh salad and
kibbeh. Its high 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. |
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Left: Uncooked
bulgur wheat. |
In Turkey, it is prepared as pilaf in chicken stock, with or
without sauteed
noodles, or cooked with tomatoes, onions
and red pepper. In Cyprus it is used to make
koupes
(also known as bulgur koftesi), a variety of kibbeh. It also forms the
base of a soup, tarhana, which is made with yogurt to which hellim/halloumi
has been added.
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