A plate of bulgur
Bulgur (also: burghul or boergoel) is a grain product made of different kinds of wheat, but mostly from durum (hard wheat). The wheat kernels are steamed first, then dried and then crushed or crushed.
Bulgur is used mainly in Turkish, Arabic (Levant), Indian and Mediterranean cuisine. It has a light noteable taste.
Bulgur is used in pilav, soups, pastries and bread and as a filling. The most famous application of bulgur is, however, in taboulé and kibbeh. The high nutritional value makes it a good substitute for rice or couscous. In India, it is also used as breakfast cereal, prepared with milk and sugar.
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