| Name: | bulgur | | Synonym: | bulgar | | Scientific name: | burghul |
| Description: | Bulgur or bulgur wheat is more properly known as Burghul in the Middle East and North Africa. Burghul (Bulgur) is made from durum wheat grains that are boiled and dried or toasted. Bulgur is often confused with cracked wheat, which is made from crushed wheat berries. Both bulgur and cracked wheat, however, can be made either by first removing the bran or not. Thus there are whole-grain, high-fiber versions of each, and no standard is set. Burghul (Bulgur) is most often found in Middle Eastern 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 tabouli salad and Kibbeh. Its higher nutritional value makes it a good substitute for rice or couscous. |
|
Subscribe this RSS
