Our bulgur comes from Turkey. “Bulgur” means “bruised grain” in Turkish. It is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat.
Bulgur does not require cooking!! Although it can be included in cooked dishes; soaking in water is all that is needed.
Coarse bulgur is used to make soups while the fine grains are used for salads. When used 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.