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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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burghul also known as bulgur/bulgar and as cracked wheat (which to some, however, is a wholewheat product), is a product made by parboiling wheat, parching it to dry it, and coarsely grinding it. The outer layers of bran are then removed (by sprinkling the dried wheat with water and rubbing by hand) and the grains cracked. The result, burghul, is prepared for eating by steaming or boiling, and has a distinctively nutty taste, due to the inner layers of bran. It may be served like rice, for example in making a pilaf; or combined with minced meat in the various kinds of meatball or croquette popular in the Near East (see kofta); or used as the basis of tabbouleh, in which it is mixed with parsley, onion, garlic, mint, oil, lemon juice; or used in kibbeh, another important dish of the Near East.