Bulgur is a cereal food made from wheat kernels that are parboiled, dried and cracked into different grain sizes. Because it is precooked, bulgur generally requires less cooking than raw cracked wheat and may be prepared by soaking or simmering, depending on the grind and product. It has a nutty flavour and a pleasantly firm texture when properly prepared.
Fine bulgur is often soaked in hot water or another liquid until hydrated, then fluffed and used in salads or fillings. Medium and coarse grades may require longer soaking or simmering and are used in pilafs, soups and side dishes. Follow the supplier’s instructions because particle size and processing affect absorption and cooking time.
Fine bulgur is a key ingredient in many versions of tabbouleh and kibbeh. Medium and coarse bulgur can replace rice or other grains in pilafs, stuffings, warm salads and vegetable dishes. Its nutty flavour pairs well with parsley, mint, tomato, lemon, extra virgin olive oil, legumes and grilled vegetables.
Example: fine bulgur is used in Lebanese-style tabbouleh, while coarse bulgur can be cooked as a pilaf with stock, vegetables and herbs.
Bulgur is parboiled and dried before cracking, whereas cracked wheat is generally raw wheat broken into smaller pieces. This difference affects cooking time and preparation. Bulgur is also distinct from couscous, which is made from semolina formed into granules.
Allergen note: bulgur is made from wheat and contains gluten. It is not suitable for guests with celiac disease or a wheat allergy.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
