Bulgur Wheat is one of those ingredients that until a couple of decades ago no one west of Istanbul and north of Tripoli had ever really heard of. Then gradually, as the word “healthy” increasingly began to appear in front of the word “lifestyle”, this textured alternative to couscous started to make a name for itself on the starch scene. Despite suffering a brief dethronement at the hands of Quinoa in the early 2000s and currently under some considerable threat by the almighty Amaranth (the proud holder of the current “superfood grain de jour” title), Bulgur has maintained its staying power and still deserves the occasional pride of place on our family tables.
- Bulgur wheat is a cereal that is made by parboiling durum wheat and then drying and grinding it.
- It was consumed in the Middle East as far back as 4,000 years ago.
- It is a whole wheat starch and is a good source of dietary fibre, protein and iron.
- It comes in different grinds which range from the very fine to the very coarse
- Bulgur wheat is similar to couscous but couscous is semolina wheat that has been turned into a paste and then into grains with the help of water. Different things like wheat, millet and lentils can be used to make couscous but
- Bulgur always comes from wheat.
- Bulgur wheat is super easy to cook and generally just needs 1.5 the volume of water and fifteen minutes on the boil.
Find a tasty and healthy bulgar wheat recipe here.