Bulgur

Bulgur is parboiled, cracked whole wheat with a golden-tan color and granular texture. It cooks quickly by soaking or steaming, becoming tender and fluffy with a warm, toasty aroma. Fine grades hydrate fastest while coarse grades keep a pleasant chew. Common uses include tabbouleh, pilafs, kibbeh, stuffings, and hearty salads.\n\nIt originated in the Levant and spread throughout the Eastern Mediterranean, Anatolia, and the Caucasus as a staple grain preparation. Traditional processing involves parboiling wheat, drying, and cracking into graded sizes used across Middle Eastern cuisines.