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Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled.[3] Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin.[4][self-published source?][5][6] It has a light, nutty flavor.[7]
Bulgur is available in a range of grinds, typically fine, medium, coarse and extra coarse. The recipes of different dishes call for specific grinds, and high-quality bulgur has a uniform particle size.[citation needed]
Bulgur is recognized as a whole grain by the United States Department of Agriculture.[8]
Culinary uses
BulgurBulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed.[9]
Coarse bulgur is used to make pottages,[10] while the medium and fine grains are used for breakfast cereals,[11] salads such as k s r, pilavs, breads,[12] and in dessert puddings such as kheer.[13][14] Bulgur porridge is similar to frumenty, a cracked wheat porridge that was a staple of medieval cuisine.[15][16]
In breads, it adds a whole-grain component. It is a main ingredient in kibbeh and, soaked but not cooked, in tabbouleh salad. It is often used where rice or couscous could be used. In Indian and Pakistani cuisine, bulgur is often used as a cereal to make a porridge with milk and sugar, or a savory porridge with vegetables and spices. It can be used to accompany other dishes in the same way as pasta or rice; it may be mistaken for rice because it has a similar appearance, although the texture is different.
The Kurdish word for groats is ??ile.
Armenians prepare bulgur as a pilaf in chicken stock, with or without sauteed noodles, or cooked with tomatoes, onions, herbs and red pepper. The fine grind is used for making eech, a bulgur salad similar to tabbouleh, prepared with tomato paste, fresh tomatoes, cucumbers, parsley, olive oil, and other salad ingredients to personal taste. Pomegranate molasses, which is sour and sweet, is commonly used instead of lemon juice to add tartness. A variety of mezes and main dishes are prepared.
In Cyprus, it is known as "πουρκο ρι" (poorkoori) and is used to make "κο πες" (koopehs, also known as bulgur köftesi in Cypriot Turkish), a variety of kibbeh. Its crust is usually made of bulgur wheat, flour, oil, salt and egg, then filled with ground meat (beef and/or pork), onions, parsley and spices. There is also vegetarian "κο??πες" which substitutes the ground meat with chopped mushrooms.
The Saudi Arabian version of bulgur, popular in Nejd and Al-Hasa, is known as jarish.[17]
See also Einkorn wheat Freekeh Semolina Wheat berry References