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PrintBulgur - the Middle Eastern Grain
Bulgur is produced in the Middle East, most often with durum wheat. The name comes from the Armenian, and the product became well-known as it was introduced into other countries with the Armenian exodus of the early 20th century. Turks use the same name, while Lebanese Arabs call it berghol or boughol. Originally bulgur was a method of preserving wheat in good condition, as the pre-cooking allowed the minerals to migrate to the center of the grain. Once boiled, the grains are dried on roofs and then stored until use. Only just before being used is the bran separated from the grain, which is cracked into pieces larger than couscous. When produced industrially, these two processes are consecutive.
Bulgur has the same nutritional properties as pasta or semolina (magnesium, phosphorus, iron and vitamins), but its main significance is its high content of slow carbohydrates.
There are various forms: brown or white, fine or coarse grind.
If you're seeking authenticity, buy fine brown bulgur for tabbouleh and kebbeh. You can also find a pre-cooked version on the market.
- Place the bulgur in a strainer and wash under running water. Rinse well.
- Transfer to a large bowl and fill with water; the impurities will rise to the surface, so pour off the excess water. Repeat as often as necessary.
- Soak the bulgur for 20-30 minutes; the water level should come up only to the top of the bulgur: don't drown it!
- There are numerous variations. Feriale simply dries it at this point.
There is also a pre-cooked version: fine or coarse, white or brown, it needs only to be lightly cooked or simply rehydrated.
Generally speaking, bulgur can replace rice in rice-based dishes.
In Lebanon, bulgur is used in numerous dishes, particularly tabbouleh, kebbeh and mjadra with bulgur.
It is one of the main ingredients in kishk (bulgur and yogurt balls fermented for a week then dried in the sun.)
In Tunisia, it is steamed like couscous or added to soup.
In Armenia, they make a bulgur pilaf and serve it with kebabs.
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