Grain
Bulgur
برغل
Also called burghul, cracked wheat
What it is
Parboiled cracked wheat. Fine for tabbouleh and kibbeh; coarse for pilaf.
Origin
The Levant and Anatolia.
Flavour
Nutty wheat, a little toast.
How to use it
Soak fine bulgur; simmer coarse. Raw cracked wheat is not the same product.
Storage
Dry pantry.
Can you recognise Bulgur?
Ingredient challengeQuestions about Bulgur
From this ingredient's notes in the catalogue — not a chatbot.
What is Bulgur?
Parboiled cracked wheat. Fine for tabbouleh and kibbeh; coarse for pilaf.
How do I use Bulgur?
Soak fine bulgur; simmer coarse. Raw cracked wheat is not the same product.
How do I store Bulgur?
Dry pantry.
What does it taste like?
Nutty wheat, a little toast.
What allergens should I watch?
Wheat. Check the packet in your kitchen.
Nutrition
Per 100g · estimate · USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.
Calories 342 kcal
Protein 12 g
Carbs 76 g
Fat 1.3 g
Allergens: Wheat
