• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

CooksInfo

  • Home
  • Encyclopaedia
  • Kitchenware
  • Recipes
  • Food Calendar
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar
×
Home » Grains » Wheat » Bulgur Wheat

Bulgur Wheat

Bulgur WheatBulgur Wheat
© Denzil Green
Contents hide
  • 1 Cooking Tips
  • 2 Substitutes
  • 3 Equivalents
  • 4 Storage Hints
  • 5 History Notes
  • 6 Literature & Lore

Whole wheat that has been soaked, steamed, and dried. Part of the bran is removed, then the wheat kernel is cracked into small pieces. This process develops a nutty taste and speeds up its cooking time. It can be bought either whole or cracked coarse, medium or fine (sizing is done through sifters, not by hand, in case you wondered.)

The precooking not only makes it quick to cook when used, but also helps to extend the shelf life.

Bulgur is convenient since it can be either soaked in water or cooked to be edible.

Cooking Tips

Its uses are numerous, from salads to soup, from breads to desserts. It is a nutritious extender and thickener for meat dishes and soups. Bulgur will absorb twice its volume in water and can be used in place of rice in any recipe.

It is used in Middle Eastern dishes such as tabbouleh and kibbeh. To add more flavour, you can use broth instead of water to soak and cook it in.

Cook 1 part of Bulgur in 2 parts of liquid for 15 to 20 minutes. Some recipes will also have you just soak it first in a hot liquid.

Substitutes

Brown rice

Equivalents

1 pound uncooked Bulgur = 2 ¾ cups uncooked = 8 cups cooked

1 cup of uncooked bulgur = 3 cups of cooked bulgur
1 cup, uncooked = 12 oz / 350g

Storage Hints

Bulgur stores well, as it has been precooked. Once cooked, you can store it for up to a day in the fridge — after that, it tends to go watery as it “weeps” the water that it had re-absorbed.

History Notes

We used wheat for making Bulgur before we used wheat for making flour for breads. The process originated in the Middle East. The Babylonians and Hebrews ate Bulgur Wheat, as did the Romans much later.

Literature & Lore

The Bulgurs were a Turkic people who lived on the upper Volga River.

Other names

AKA: Birghil, Burghal
French: Boulgour
German: Bulghur
Dutch: Bulgur
Spanish: Bulghur

This page first published: Sep 7, 2002 · Updated: Jun 14, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2025· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.

Tagged With: Eastern European, Eastern European Food

Primary Sidebar

Hi, I'm Skylar! This is a fake profile talking about how I switched to a paleo diet and it helped my eczema and I grew 4". Trust me, I'm an online doctor.

More about me →

Popular

  • E.D. Smith Pumpkin Purée
    E.D. Smith recipe for pumpkin pie
  • Libby's Pumpkin Pie
    Libby’s recipe for pumpkin pie
  • Pie crust
    Pie Crust Recipe
  • Smokey Maple Pepper Glaze for Ham
    Smokey Maple Pepper Glaze for Ham

You can duplicate your homepage's trending recipes section in the sidebar to reinforce the internal linking.

We no longer recommend using a search bar, newsletter form or category drop-down menu in the sidebar. See the Modern Sidebar post for details.

If the block editor is not narrower than usual, simply save the page and refresh it.

Search

    Today is

  • Philippines Independence Day
    Philippine flags
  • International Falafel Day
    Falafel balls

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright enforced!
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Site

  • Recipes
  • Encyclopaedia
  • Kitchenware
  • Food Calendar

This web site generates income from affiliated links and ads at no cost to you to fund continued research · The text on this site is © Copyright.