Cookbook:Bulgur

| Basic foodstuffs | Cereal Grain

Bulgur, also called burghul, is wheat that has been prepared so that it can be used just by soaking.

Production
The wheat is first steamed to partially cook it before drying and grinding coarsely. The outer part of the bran is also removed. This produces small grains that take less time to cook than whole, raw grains.

Characteristics
Bulgar is light brown in color and comes in a couple different grades of coarseness. The finer the grade, the faster the grain cooks. Because bulgur does retain a portion of the bran, it retains some characteristics of whole grains such as chewiness and nutty flavor.

Selection and storage
Like with other grains, store bulgur in an airtight container away from light, heat, and moisture. It will keep for a couple years at room temperature but will eventually go rancid—freezing extends this shelf, though you will probably consume reasonable quantities before this is necessary. Bulgur can also be cooked before freezing.

Preparation
Because it is precooked, bulgur does not need to be fully cooked before consumption. Often, covering it in boiling water and allowing it to soak about about 15–30 minutes is sufficient. However, it can still be boiled like other grains.

Use
Bulgur is commonly used in many Mediterranean, Middle Eastern, and Indian dishes, including falafel, tabouli, and pilaf, and is often mixed with ground meat. It can be used similarly to rice and may be mixed with it to add flavor and texture.

Substitution
Cracked wheat is similar to bulgur—however, because it is not precooked, cracked wheat needs to be fully cooked before use and cannot be an exact substitute.