New to using Bulgur Wheat in your cooking? Here are some of the most FAQs about bulgur wheat answered. Plus, a few easy recipes to get you cooking with bulgur ASAP.
While the specific country is unknown, it is believed that it was born in the Levant region – the Eastern Mediterranean region that consists of Syria, Lebanon, Israel, Palestine, Turkey, and Iraq.
Yes, it is. It is made from cracked parboiled groats of different wheat species, most often from durum wheat. It is not gluten-free.
Medium Coarse Bulgur
Nowadays, supermarkets sell bulgur in four different coarse levels, medium coarse being the most popular and widely available kind.
Bulgur has an earthy and nutty flavor. It has a satisfying chewy texture, which is why it is usually served as a side dish with meat & chicken dishes.
Nowadays, you can easily find bulgur in the international section of most supermarkets. You can also find it in the bulk bin section of major grocery stores.
Cooking bulgur is not much different than cooking rice or quinoa. Place in saucepan with water and salt cook until most of the liquid is absorbed.
This is the basic bulgur pilaf recipe that you can make with or without vegetables. Ready in 30 min & can be served as a side dish just like you serve rice.
Roasted eggplant halves filled with bulgur chickpea pilaf and drizzled with tahini yogurt dressing for a vegetarian meal you can make in less than an hour.
A vegan burger made with bulgur wheat and lentils. Thanks to the chewy texture of bulgur wheat, this burger is filling and satisfying even for meat eaters.
Possibly the most popular bulgur recipe, Tabbouleh is a Middle Eastern herb salad made with fine or coarse bulgur. It is vegan and ready in 20 minutes.
This is a sweet and savory butternut salad recipe that celebrates the flavors of Middle Eastern cooking. Roasted squash mixed with cooked bulgur, it is a must try vegan side this.