Boiling wheat grains to make bulgur in Turkey, 1990.

Bulgur (from Turkish bulgur ^[1], known as πλιγούρι, pligoúri, in Greek and as burghul (برغل) in Arabic) is a cereal food made from several different wheat species, but most often from durum wheat. Turkish ( tr Türkçe IPA) is a language spoken by over 63 million people worldwide making it the most commonly spoken of the Turkic languages. Greek (el ελληνική γλώσσα or simply el ελληνικά — "Hellenic" is an Indo-European language, spoken today by 15-22 million people mainly Arabic (ar الْعَرَبيّة (informally ar عَرَبيْ) in terms of the number of speakers is the largest living member of the Semitic language Wheat ( Triticum spp is a worldwide cultivated grass from the Levant area of the Middle East. Durum wheat or macaroni wheat (also spelled Durhum Triticum durum or Triticum turgidum durum) is the only Tetraploid species of Wheat

Key attributes

The key attributes of traditional bulgur production are that the grain is parboiled, dried (usually by spreading in the sun) and then de-branned. Bulgur is often confused with cracked wheat, which is made from crushed wheat grains which have not been parboiled. Although traditionally de-branned, bulgur and cracked wheat products available in shops may or may not have had their bran removed. Thus there are whole-grain, high-fiber versions of each. Whole grains are cereal grains that Bran and germ as well as the Endosperm, in contrast to Refined grains, which retain only Dietary fibers are the indigestible portion of plant foods that move food through the Digestive system, absorbing water and easing Defecation. Bulgur is most often found in Turkish, Middle Eastern, Indian and Mediterranean dishes. Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and The term Middle Eastern cuisine refers to the various Cuisines of the Middle East. Mediterranean cuisine is the food of the areas around the Mediterranean Sea. 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 tabbouleh salad and kibbeh. Pilaf, also called polao, pilau or pulao, is a dish in which a grain such as Rice or cracked wheat is browned in oil and then cooked in a Soup is a Food that is made by combining ingredients such as Meat and Vegetables in stock or hot/boiling Water, until the flavor A bakery (also called baker's or bakehouse) is an establishment which produces or/and sells Bread, pies pastries Cakes Biscuits In cooking stuffing or dressing (specifically for poultry is a substance used to fill a cavity in another food item Tabbouleh (تبولة also tabouleh or tabouli) is a Levantine Arab dish often used as part of a Mezze. Kibbeh or kibbe (also kubbeh) ( Arabic كبة 'kibbeh or 'kubbah is a family of Levantine dishes made of Burghul, chopped Its higher nutritional value makes it a good substitute for rice or couscous. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many For the possum species see Cuscus Couscous or kuskus as it is known in Morocco Algeria Tunisia and Libya (ˈkuːskuːs in the US /ˈkʊskʊs/ In Indian cuisine, bulgur or daliya is also used as a cereal with milk and sugar.

In Turkey, aside from pilaf(s) made with bulgur, a variety of mezes and main dishes are prepared with bulgur such as çiğ köfte, içli köfte, kısır or ezogelin soup. Turkey (Türkiye known officially as the Republic of Turkey ( is a Eurasian Country that stretches Meze or mezze ( Arabic, مَزة, Greek mezé (μεζέ Bulgarian: мезé / mezé, Turkish Çiğ köfte (pronounced as chigh keufte and meaning literally "raw Köfte " in Turkish, also written in one word as çiğköfte) is Kibbeh or kibbe (also kubbeh) ( Arabic كبة 'kibbeh or 'kubbah is a family of Levantine dishes made of Burghul, chopped Kısır is a traditional Turkish side dish made from Bulgur patties parsley and tomato paste Ezogelin soup or Ezo gelin soup (Ezo gelin çorbası "the soup of Ezo the bride" is a common Soup in the Turkish cuisine.

Nutrition facts

Bulgur grains

Bulgur

Bulgur is more nutritious than rice and couscous. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many For the possum species see Cuscus Couscous or kuskus as it is known in Morocco Algeria Tunisia and Libya (ˈkuːskuːs in the US /ˈkʊskʊs/ Bulgur has a glycemic index of 46. The Glycemic index (also glycaemic index) or GI is a measure of the effects of Carbohydrates on Blood glucose levels

100 grams unprepared bulgur contains approximately:

• Energy: 1500 kJ (360 kcal)
• Dietary fiber: 8 g
• Protein: 12. 5 g
• Carbohydrate: 69 g whereof 0. 8 g sugars
• Fat: 1. 75 g whereof 0. 2 g saturated fat

See also

• Einkorn wheat
• Vegetarian cuisine

References

External links