Bolghur

Bolghur, more commonly spelled bulgur, is a type of whole wheat grain that has been parboiled, dried, and cracked. Originating in the Middle East, it is a staple food in many cuisines of the region, as well as in Mediterranean and South Asian cooking.

Bulgur is typically sold in varying degrees of coarseness, ranging from fine to very coarse. These different sizes are suitable for different applications. Fine bulgur is often used in salads like tabbouleh, while coarser bulgur is used in pilafs, soups, and stews.

Nutritionally, bulgur is a good source of fiber, protein, and iron. It is also a good source of manganese and magnesium. Because it is a whole grain, it is considered a healthy carbohydrate choice compared to refined grains.

Bulgur's preparation is relatively simple. It is usually cooked by soaking it in hot water or broth until it softens and absorbs the liquid. Cooking time varies depending on the coarseness of the grain.

In addition to its culinary uses, bulgur can also be found in some animal feeds.