Knowra Bulgur Bulgur Bulgur is made from whole wheat kernels that are parboiled, dried, and cracked into coarse grains. It cooks quickly because the kernels are already partially cooked.
Wheat : Wheat is a cereal grass cultivated for edible seeds that are milled or cooked as food. Bulgur begins with wheat kernels, usually from durum or other hard wheat.
Wheat kernel : A wheat kernel is the edible seed of the wheat plant, composed of bran, germ, and endosperm. Bulgur processing transforms intact kernels into coarse grains while retaining their whole-grain parts.
Tabbouleh : Tabbouleh is a Levantine salad of parsley, mint, tomato, bulgur, lemon juice, and olive oil. Fine bulgur absorbs dressing and softens in this herb-forward salad.
Couscous : Couscous consists of small granules made from moistened, rolled semolina, usually from durum wheat. Unlike bulgur, couscous is formed from semolina rather than cracked whole kernels.
Durum wheat : Durum wheat is a hard, high-protein wheat used especially for pasta and some traditional grain foods. Its firm kernels are a common raw material for bulgur.
Drying : Drying removes moisture from food to improve storage stability and prepare it for further processing. After parboiling, drying makes bulgur kernels durable and easier to crack.
Kibbeh : Kibbeh is a family of Levantine dishes combining bulgur with meat, spices, or vegetables. Bulgur binds the mixture and supplies structure in many kibbeh preparations.
Freekeh : Freekeh is green wheat harvested while immature, then roasted and rubbed to remove its husks. Freekeh is also a cracked wheat grain, but its harvest stage and roasting distinguish it.
Whole grain : A whole grain retains its bran, germ, and endosperm in their original proportions. Bulgur keeps the kernel’s bran and germ rather than being refined like white flour.
Milling : Milling is the mechanical reduction of grain into smaller particles or flour. Cracking is a coarse form of size reduction that gives bulgur its grain-like pieces.
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