Bulgur
Bulgur is pre-cooked, dried and cracked wheat, best known from the cuisines of the Middle East and the eastern Mediterranean. It cooks quickly, has a light nutty flavour and works well in salads, alongside stews and as an alternative to rice or couscous.
Latin name: Triticum aestivum (usually) / Triticum durum
Origin: Middle East and eastern Mediterranean region
Plant family: Poaceae (grass family)
Life cycle: Annual
Description
Bulgur is made from wheat grains that are first steamed or cooked, then dried and finally cracked, either coarsely or finely. Because of this pre-treatment, bulgur cooks quickly and develops its characteristic, lightly toasted flavour. It is available in different grades: fine bulgur is suitable for salads and fillings, while coarser bulgur has more bite and works better as a side dish or in soups and stews.
In the kitchen
Bulgur has a pleasant, firm bite and a gentle wheat flavour that easily absorbs other flavours. Fine bulgur is often soaked and used in tabbouleh, kibbeh or as a filling for vegetables. Coarser bulgur is briefly cooked in water or stock and served as the base of a meal, much like rice. It combines well with fresh herbs and citrus, but also with warm spices and rich stews. Thanks to its quick preparation, bulgur is useful for weekday meals: with a little olive oil, lemon and roasted vegetables, you quickly have something that is both light and filling.
- Classic combinations: parsley, mint, tomato, cucumber, lemon, olive oil.
- Savoury: lamb or chicken, chickpeas, aubergine, pepper, yoghurt, stock.
- Working tip: check the grade: fine bulgur often only needs soaking, while coarser bulgur usually needs brief cooking.
Storage & preparation
Store dry bulgur airtight, cool and dark. Once cooked, it can be kept covered in the fridge and used within a few days; it is also good mixed cold into salads. For extra flavour, you can briefly fry bulgur in a little oil or butter before cooking it in stock. After cooking, leave it covered for another 5–10 minutes and loosen the grains with a fork; this makes it lighter and less sticky.