Bulgur wheat

Bulgur or burghul is cracked wheat – wheat that has been parboiled, parched and coarsely ground. It is commonly used in the Middle East, especially for making the delicious salad, tabbouleh. 

Use it as the basis for pilaf, to make porridge (it takes less time to cook and has a more tender texture) or soups, or to stuff vegetables. For use in tabbouleh, it only needs a 20-minute soaking in water.

Try a tabbouleh or Moroccan infused vegetable terrine with roasted pine nuts.

Browse more bulgur wheat recipes here.

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