Bulgur

Triticum durum

Origin / Harvest:

• USA / September–October
• Turkey / September

Description & History

Bulgur, or bulgur wheat, is created from whole wheat berries that are steamed, dehulled, sun–dried or dry–cooled, and then cracked. Bulgur wheat should not be confused with cracked wheat which has not been steamed prior to cracking. Bulgur can be made from several different wheat species, but it is most commonly made from durum.

Archeologists have found evidence of bulgur in many ancient civilizations. It has been found in Egyptian tombs, Hun saddlebags, and Etruscan urns. The oldest species of wheat are native to the Nile, Tigris, and Euphrates Valleys in the Middle East (a.k.a the Fertile Crescent). As firewood was a scarce source of fuel in the ancient Middle East, bulgur was created out of a practical need for people to find the quickest, most economical way to cook food. Bulgur became the first “processed food”, even before bread. With the wheat kernels already steamed and dried, only water was needed to soak the grain and the bulgur was ready to be eaten with no cooking required. Cooking did shorten the soak time but it wasn't necessary.

Interestingly, the word ‘cereal’ takes its name from the Roman word for bulgur, cerealis, after the goddess of the harvest, Ceres.

Uses

With its light nutty flavor, bulgur is most commonly used in Middle Eastern, Mediterranean, and Indian cuisines. It is used in soups, baked goods, and as a side dish. One common usage is as the main ingredient in tabouli.

Bulgur also makes an excellent stuffing or addition to those favorite stew, chili, and hamburger/veggie burger recipes. Rich in B vitamins, iron, and protein, bulgur wheat is a nutritious addition to any meal.

Nutrition

Bulgur is a good source of magnesium and a very good source of dietary fiber and manganese.

Bulgur