Bulgur refers to a form of whole wheat, which is prepared by cleaning, steaming, drying, and then grinding the grains into different sizes. It is also called bulgar, bulghur, or burghul, and can be made from a wide array of wheat. However, the most common type of wheat that is used is the durum.
The process of making bulgur from wheat are said to come from the Meditteranean region. Bulgur has become a part of the meals of the people in the Middle East for a thousand years and has also been associated with the Hebrews, Hittite, and Babylonian people. As early as 1000 B.C., people from Rome and Egypt have also been eating this type of food.
Even if the term is used to refer to cracked wheat, these two food Items differ widely. One of the most significant differences between the two is that the bulgur is much easier to prepare compared to cracked wheat because it is already precooked. Bulgur can already be eaten after boiling it for around 10 minutes.
Bulgur usually comes in four sizes of grains, namely fine, coarse, medium, and whole grain. Fine bulgur grains are typically used for making desserts and for breakfast cereals. On the other hand, the medium -sized grains are used for salads, baked goods such as multigrain bread, burgers for vegetarians, and stews. Coarse bulgur grains are preferred to be used for casseroles, salads, and pilafs, while whole grains are commonly included in stews and soups.
Bulgur has a miId nutty taste and is rich in protein, B complex, magnesium, and iron. In addition, this food item is also rich in fiber and contains very minimal amounts of fat. In fact, a 182 gram serving of bulgur that is cooked normally contains around 8 grams of fiber. Furthermore, bulgur can be considered as a great substitute for rice in casseroles and other types of dishes.