Bulgur (also bulghur or burghul) [] (from Turkish "bulgur" [ [http://www.m-w.com/dictionary/bulgur Merriam-Webster Online - Bulgur] ] , known as "πλιγούρι", "pligoúri", in Greek and as "burghul" (برغل) in Arabic) is a cereal food made from several different wheat species, but most often from "durum" wheat.

Key attributes

The key attributes of traditional bulgur production are that the grain is parboiled, dried (usually by spreading in the sun), and the bran removed; significantly, it is processed from germinated grain, thus altering the glycemic index and nutritional values of simple wheat. Bulgur is often confused with cracked wheat, which is made from crushed wheat grains which have not been germinated nor 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 mainly Greece, Lebanon, Syria and Cyprus. 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 tabbouleh salad and kibbeh. Its higher 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, as well as pilaf, a variety of mezes and main dishes are prepared with bulgur such as çiğ köfte, içli köfte, kısır and ezogelin soup. In Cyprus it is used to make koupes, a variety of kibbeh.

Nutrition facts

Bulgur is more than rice and couscous.Fact|date=July 2008 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
* Potassium: 410mg [ [http://www.nal.usda.gov/fnic/foodcomp/Data/SR20/nutrlist/sr20w306.pdf USDA - Potassium Content of Selected Foods (Sorted by K Content)] ]

ee also

* Einkorn wheat
* Vegetarian cuisine


External links

Wikimedia Foundation. 2010.

Look at other dictionaries:

  • bulgur — BULGÚR s.n. (reg.) Grâu măcinat mare, râşnit sau pisat; crupe de grâu. ♦ Mâncare gătită din acest grâu. – Din tc. bulgur. Trimis de valeriu, 13.09.2007. Sursa: DEX 98  BULGÚR s. v. crupe. Trimis de siveco, 13.09.2007. Sursa: Sinonime  bulgúr s …   Dicționar Român

  • Bulgur — (ungekocht) Türkischer Kısır Salat aus Bulgur. Bulgur türkisch …   Deutsch Wikipedia

  • Bulgur — crudo. El bulgur es un alimento elaborado a partir del trigo. Nombres Conocido como burghul en los países de Oriente medio (especialmente en Siria, Palestina y Líbano: tabule, kibbeh, mjadra au bourghol...) y África del Norte, como bul …   Wikipedia Español

  • bulgur — ulgur n. [Turkish.] parched crushed wheat. Syn: bulghur, bulgur wheat. [WordNet 1.5] …   The Collaborative International Dictionary of English

  • bulgur — s. m. [Culinária] Alimento confeccionado a partir de grãos de trigo, com propriedades nutricionais semelhantes às do arroz e do cuscuz.   ‣ Etimologia: turco bulgur …   Dicionário da Língua Portuguesa

  • bulgur — cereal food, from Turkish bulghur, bulgar …   Etymology dictionary

  • bulgur — is. 1) Kaynatılıp kurutulduktan ve kabuğu çıkarıldıktan sonra kırılan buğday 2) Sert ve ufak taneler durumunda yağan kar, ebebulguru Birleşik Sözler bulgur çorbası bulgur pilavı ebebulguru …   Çağatay Osmanlı Sözlük

  • bulgur — noun wheat grains that have been steamed, dried and crushed; a staple of Middle Eastern cooking. Syn: bulgur wheat …   Wiktionary

  • Bulgur — Bụl|gur , der; s [türk. bulgur, eigtl. = Weizengrütze < arab. burḡul]: lagerfähiges Nahrungsmittel aus gekochtem, getrocknetem Weizen. * * * Bụlgur   [zu arabisch burr »Weizen«] der, s, Bụrgul, gekochter, getrockneter geschälter Weizen,… …   Universal-Lexikon

  • bulgur — bul|gur sb., en (knuste hvedekerner), i sms. bulgur , fx bulgursalat …   Dansk ordbog

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