Bulgur Wheat

Bulgur wheat is parboiled, dried, and cracked whole wheat with tan granules ranging from fine to coarse. It tastes nutty and wheaty with a gently toasty aroma, cooks quickly or rehydrates in hot water, and holds a tender-chewy bite. Common uses include pilafs, tabbouleh, kibbeh, grain bowls, and stuffings; sold by grind size such as fine, medium, or coarse.

Developed across the Levant and Anatolia, bulgur became a staple in Middle Eastern and Eastern Mediterranean cuisines. Traditional production steams or boils wheat, dries it, then cracks it; modern mills standardize particle size and packaging.