Bourghoul (Bulgar, Borgul)

Is basically whole wheat that has been washed steamed, dehulled, parched or dry cooled, cracked then sifted. Bourghoul wheat developed from a very practical need. The people of the Middle East never had abundance in fuel so had to find a way to shorten cooking time of meals. From a nutritional standpoint this was the perfect way to keep the nutrients intact since the minimal processing hardly affects the protein content or the amounts of phosphorous, potassium and calcium.