Bulgur is an edible cereal grain made from dried, cracked wheat — most commonly durum wheat but also other wheat species. It is parboiled, or partially cooked, so that it can be prepared relatively quickly.
Al Rifai Bulgur, when cooked, it has a similar consistency to couscous or quinoa. Bulgur is considered a whole grain, meaning that the entire wheat kernel — including the germ, endosperm and bran — is eaten. Bulgur originated in the Mediterranean and can be traced back thousands of years. To this day, it’s a staple ingredient in many Middle Eastern and Mediterranean dishes.
Bulgur wheat is very simple to prepare. It is available in fine, medium or coarse varieties and takes 3–20 minutes to cook, depending on the type. The coarser the grain, the longer the cooking time.
The cooking process is similar to that of rice or couscous in that boiling water is used to soften the grain. For every one part bulgur, you typically need about two parts water.
Mediterranean in origin, bulgur remains a staple in Middle Eastern cuisine.
It’s frequently used in salads — like tabbouleh — or pilafs, alongside herbs, vegetables, spices and sometimes other grains.
It can be used as a base for breakfast-style porridges with or in soups, stews and chili. You can also use it in almost any recipe that calls for, couscous or a similar grain.
SOLD AS: 900g - 31.76 Oz.