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bulgur

  (bʊl-gʊr', bŭl'gər) pronunciation
also bul·ghur n.

Cracked wheat grains, often used in Middle Eastern dishes. Also called bulgur wheat.

[Ottoman Turkish bulğur, from Arabic burġul, burġūl, from Persian barghūl.]


 
 

The oldest processed food known. Prepared precooked wheat, originally from the Middle East. Wheat is soaked, cooked, and dried, then lightly milled to remove the outer bran and cracked. It is eaten in soups and cooked with meat (when it is known as kibbe). Also called ala, burghul, cracked wheat, and American rice.

 

[BUHL-guhr] A nutritious staple in the Middle East, bulgur wheat consists of wheat kernels that have been steamed, dried and crushed. It is often confused with but is not exactly the same as cracked wheat. Bulgur, also called burghul, has a tender, chewy texture and comes in coarse, medium and fine grinds. It makes an excellent wheat pilaf and is delicious in salads (see tabbouleh), and in meat or vegetable dishes, as with kibbeh.

 

Cracked hard-wheat.

Bulgur is a parched and cracked hard-wheat (Triticum durum) food product, high in nutritional value. The wheat kernels are boiled until soft and about to crack, then drained, sun-dried, and finally ground into fine or coarse particles. This process dissolves some of the vitamins and minerals in the bran; the water soaks into the endosperm, bringing the dissolved nutrients with it to the inside of the grain. Coarse bulgur is used in stews and pilaf, while fine bulgur is used in kibbeh and tabbouleh.

— CLIFFORD A. WRIGHT

 
Nutritional Values: The Nutritional Value for: bulgur, uncooked

Quantity Energy
(calories)
Carbohydrates
(grams)
Protein
(grams)
Cholesterol
(milligrams)
Weight
(grams)
Fat
(grams)
Saturated Fat
(grams)
1 cup 600 129 19 0 170 3 1.2
 
Word Tutor: bulgur
pronunciation

IN BRIEF: n. - Parched crushed wheat.

Tutor's tip: A "Bulgar" is a native of Bulgaria, while "bulgur" is cracked wheat.

 
Wikipedia: bulgur
Boiling wheat grains to make bulgur in Turkey, 1990.
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Boiling wheat grains to make bulgur in Turkey, 1990.

Bulgur (from Turkish bulgur [1], known as pourgouri in Greece and as burghul (Arabic برغل) in countries of the Middle East and North Africa) is a cereal food made from several different wheat species, but most often from durum wheat.

The key attributes of traditional bulgur production are that the grain is parboiled, dried (usually by spreading in the sun) and then de-branned. Bulgur is often confused with cracked wheat, which is made from crushed wheat grains which have not been parboiled. Although traditionally de-branned, bulgur and cracked wheat products available in shops may or may not have had their bran removed. Thus there are whole-grain, high-fiber versions of each. Bulgur is most often found in Turkish, Middle Eastern, Indian and Mediterranean dishes. It has a light and nutty flavor.

Bulgur can be used in pilafs, soups, bakery goods, or as stuffing, but is best known as a main ingredient in tabouli salad and kibbeh. Its higher nutritional value makes it a good substitute for rice or couscous. In Indian cuisine, bulgur or daliya is also used as a cereal with milk and sugar.

In Turkey, aside from pilaf(s) made with bulgur, a variety of mezes and main dishes are prepared with bulgur such as çiğ köfte, içli köfte or kısır.

Nutrition facts

Bulgur grains
Enlarge
Bulgur grains
Bulgur
Enlarge
Bulgur

Bulgur is more nutritious than rice and couscous. Bulgur has a glycemic index of 46.

100 grams unprepared bulgur contains approximately:

  • Energy: 1500 kJ (360 kcal)
  • Dietary fiber: 8 g
  • Protein: 12.5 g
  • Carbohydrate: 69 g whereof 0.8 g sugars
  • Fat: 1.75 g whereof 0.2 g saturated fat

References

be-x-old:Булгур


 
Translations: Translations for: Bulgur

Dansk (Danish)
n. - bulgur

Nederlands (Dutch)
gekookte en gedroogde tarwe

Français (French)
n. - boulgour

Deutsch (German)
n. - Getreidespeise

Ελληνική (Greek)
n. - πλιγούρι

Português (Portuguese)
n. - trigo (m) seco e moído

Русский (Russian)
сваренная, высушенная и перемолотая пшеница

Español (Spanish)
n. - sémola, flor de harina, trigo entero molido, parcialmente cocido y secado

Svenska (Swedish)
n. - spannmålsmåltid

中文(简体) (Chinese (Simplified))
保加利亚人, 保加利亚语

中文(繁體) (Chinese (Traditional))
n. - 保加利亞人, 保加利亞語

한국어 (Korean)
n. - Bulgar의 다른 형태

日本語 (Japanese)
n. - ブルグア

العربيه (Arabic)
‏(الاسم) برغل, نوع من الحنطه‏

עברית (Hebrew)
n. - ‮בורגול - מאכל מחיטה שלמה מבושלת ומיובשת‬


 
 

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Copyrights:

Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved.  Read more
Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more
Mideast & N. Africa Encyclopedia. Encyclopedia of the Modern Middle East and North Africa. Copyright © 2004 by The Gale Group, Inc. All rights reserved.  Read more
Answers Corporation Nutritional Values. © 1999-2008 by Answers Corporation. All rights reserved.  Read more
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Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Bulgur" Read more
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