What is Bulgur Wheat?
Bulgur wheat is one of the world’s oldest harvested foods. Most often formed from durum wheat, it is steamed, hulled and dried, before being coarsely ground to give the grains their characteristic pale brown colour and pointy shape. Traditionally, the outer bran husks were removed by rubbing damp wheat between your hands.
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Originating in the Middle East, bulgur wheat features in lots of popular traditional dishes, including Tabbouleh and Kibbeh. This kind of wheat is also known as bulgar or burghul wheat – and it’s not to be confused with its less-tricky-to-harvest cousin, cracked wheat.
Where does it come from?
Bulgur wheat has a wonderfully nutty flavour and a texture that resembles couscous – light and fluffy, yet has a firmer, slightly chewy bite to it. Available in coarse, medium and fine grinds, it softens the texture of wholesome grain salads, holds its shape really well and is a brilliantly nutritious alternative to rice.
So how healthy is it?
Bulgur wheat is rich in protein and minerals such as iron and folic acid. As well as providing plenty of fibre, it adds a wholewheat component (and a wonderfully nutty flavour) when used in bread and bakery goods – and its texture means it adds a good bite too.