Choose 10 or 60 lbs.
Bulgur (aka bulgar, burghul) is an ancient Middle Eastern & North African grain preparation made from winter red wheat berries that have been hulled and had some of their bran removed. They are then steamed, dried, and cracked. The resulting pieces of wheat are nutty, earthy & nutritious, but cook much more quickly than whole wheat berries.
Bulgur can be served similarly to rice in side dishes, pilaf, grain salads & more. It’s a central ingredient in Middle Eastern dishes like tabbouleh, kibbeh, falafel & some kofta recipes.
Two grind options are available:
Coarse Bulgur has a chewy texture and cooks in about 20 minutes. The typical choice for pilaf, salads & side dishes.
Fine Bulgur has a more tender, fluffy texture and cooks faster – in about 15 minutes. The typical choice for falafel & desserts.
Store bulgur wheat in an airtight container in a cool, dry, dark place.
RECIPES & TIPS
Bulgur is typically steamed or boiled. Because it is parcooked, it will cook much more quickly than whole grain wheat berries. Bulgur can be used in grain side dishes, salads, pilaf, tabbouleh, kibbeh, falafel, meatball/kofta & more.
Try pairing bulgur with ingredients like poultry (chicken or quail), lamb, lentils, tomatoes, citrus (lemon or orange), chickpeas/garbanzo beans, pomegranate, cucumber, walnuts, parsley, and/or dates.
Basic Cooking Instructions:
Rinse bulgur. Bring 2 parts water to a boil, stir in 1 part bulgur. Cover the pot, remove it from the heat & let the mixture stand until the bulgur is tender & the liquid is absorbed (typically 20 minutes for coarse bulgur, 15 minutes for fine bulgur). Season & serve.