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Bulgur
Appears in
By Mark Bittman
Published 2005
Bulgur (or bulghur, burghul, or bourghoul) is precooked whole wheat that is then dried, cracked, and finally sorted into different sizes. It has been a staple in Middle Eastern cuisine for thousands of years—the process has not changed much—and is easy to use and very quick cooking (often you can just soak the bulgur until it’s rehydrated).
Bulgur is probably best known as one of the main ingredients of Tabbouleh, but it is also satisfying on it’s own—with a little butter, or olive oil and lemon—or cooked as a pilaf. Bulgur comes in four styles: fine, medium, coarse, and extra-coarse (these are sometimes numbered one through four). Medium is pretty much all-purpose.