Crushed wheat is commonly known as bulgur, but it is also referred to as broken wheat, cracked wheat, or couscous. These names are used interchangeably to describe the same product, which is made by milling whole raw wheat grains coarsely.
Growing up in a Middle Eastern household, bulgur was a staple ingredient in many of our meals. It was often used as a nutritious and versatile base for various dishes. I remember my grandmother preparing a delicious tabbouleh salad with bulgur, fresh herbs, tomatoes, and lemon juice. The bulgur added a satisfying chewiness and nutty flavor to the salad, making it a favorite among my family.
Bulgur is commonly used in Middle Eastern, Mediterranean, and Indian cuisines. It is a versatile ingredient that can be used in both savory and sweet dishes. In savory dishes, bulgur is often cooked and used as a substitute for rice or pasta. It can be incorporated into pilafs, stews, or used as a stuffing for vegetables like bell peppers or eggplants.
One of my favorite dishes made with bulgur is kibbeh, a traditional Middle Eastern dish. Kibbeh is a mixture of bulgur, ground meat (usually lamb or beef), onions, and spices. The mixture is shaped into balls or patties and then either fried or baked. The resulting kibbeh is crispy on the outside and tender on the inside, with the bulgur adding a delightful texture.
In sweet dishes, bulgur can be used to make desserts such as puddings or porridges. One popular Middle Eastern dessert is called “mehalabeya,” which is a creamy milk pudding made with bulgur, flavored with rose water and topped with chopped nuts. The bulgur adds a unique texture to the pudding, making it a comforting and satisfying dessert.
Bulgur is not only delicious but also highly nutritious. It is a good source of fiber, protein, and essential minerals like iron and magnesium. It has a lower glycemic index compared to refined grains, making it a healthier option for those watching their blood sugar levels. Additionally, bulgur is low in fat and calories, making it a great choice for weight management.
To prepare bulgur, it is usually soaked in water or broth to soften it before cooking. The soaking process helps to rehydrate the grains and reduce the cooking time. Once soaked, bulgur can be cooked by boiling, steaming, or simmering until tender. It can also be used as a raw ingredient in dishes like salads, where it absorbs the flavors of the other ingredients.
Crushed wheat is commonly known as bulgur, broken wheat, cracked wheat, or couscous. It is a versatile ingredient used in various cuisines around the world. Whether used in savory dishes like pilafs and stuffings or in sweet desserts, bulgur adds a unique texture and nutty flavor. Its nutritional benefits make it a healthy choice for incorporating into our diets. So next time you come across any of these names, you’ll know they all refer to the same wonderful ingredient – bulgur!