Bulghur

Bulghur (sometimes spelled bulgur) is wheat grain that has been parboiled, dried, sieved to remove the bran, and then cracked. This makes the grain easier to cook and gives it a lighter texture and a less pronounced flavour than whole wheat grain. Also known as burghul in the Middle East and North Africa, bulghur may be made from a number of different wheat species - most usually durum wheat. When cooked (usually by boiling), it has a delicious nutty flavour and a chewy texture.

Bulgur is a traditional ingredient in Middle Eastern cooking and can be used in stuffings, added to soups, stews, casseroles or salads, or used as a filler for meat products, such as hamburgers. It may also be served hot in the same way as rice, as an accompaniment to meat, fish, poultry and vegetable dishes. When added to chopped onions, parsley and mint, olive oil and lemon juice, it becomes tabbouleh, a traditional Lebanese salad.