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Cereal food made from the groats of several different wheat species
Coarse bulgur
Bulgur (Turkish : bulgur ; Armenian : բլղուր , romanized : blghur Persian : بلغور , romanized : bolġur/balġur lit. [1] or burghul (Arabic : برغل , romanized : burġul [2] wheat foodstuff found in West Asian cuisine .
Characteristics [ edit ]
Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled .[5] cuisines of many countries of the West Asian cuisine and Mediterranean Basin .[6] [self-published source? [7] [8] [9]
Bulgur is recognized as a whole grain by the United States Department of Agriculture .[10]
Composition and nutrition [ edit ]
Cooked bulgur is 78% water, 19% carbohydrates , 3% protein , and contains negligible fat (table). A 100 gram (3.5 oz) reference serving supplies 83 kilocalories . A study of uncooked samples from different sources found, with some variation between samples, about 9% protein, 11% moisture, 1% ash, 70% starch of which 2–2.8% beneficial resistant starch , 7% fibre, mostly beneficial insoluble fibre .[11]
Culinary uses [ edit ]
Wikibooks
Cookbook has a recipe/module on
Coarse bulgur
Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed.[12]
Coarse bulgur is used to make pottages ,[13] cereals ,[14] kısır , pilavs , breads,[15] puddings such as kheer [16] [17] frumenty , a cracked wheat porridge that was a staple of medieval cuisine .[18] [19]
In breads, it adds a whole-grain component. It is a main ingredient in kibbeh and, soaked but not cooked, in tabbouleh salad. It is often used where rice or couscous could be used. In Indian and Pakistani cuisine, bulgur is often used as a cereal to make a porridge with milk and sugar, or a savory porridge with vegetables and spices. It can be used to accompany other dishes in the same way as pasta or rice; it may be mistaken for rice because it has a similar appearance, although the texture is different.
Armenians prepare bulgur as a pilaf in chicken stock, with or without sautéed noodles, or cooked with tomatoes, onions, herbs and red pepper. The fine grind is used for making eech , a bulgur salad similar to tabbouleh, prepared with tomato paste, fresh tomatoes, cucumbers, parsley, olive oil, and other salad ingredients to personal taste. Pomegranate molasses, which is sour and sweet, is commonly used instead of lemon juice to add tartness. A variety of mezes and main dishes are prepared.
In Greece, it is known as πλιγούρι pligouri πουρκούρι pourkouri κούπες koupes içli köfte kibbeh . It is deep-fried, with a crust made of fine bulgur, flour, oil, salt and egg, filled with ground meat (beef and/or pork), onions, parsley and spices.
The Saudi Arabian version of bulgur, popular in Nejd and Al-Hasa , is known as jarish Arabic : جَريش ).[20]
See also [ edit ]
References [ edit ]
^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels" . FDA . Archived from the original on 2024-03-27. Retrieved 2024-03-28 .
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium US ). ISBN 978-0-309-48834-1 PMID 30844154 . Archived from the original on 2024-05-09. Retrieved 2024-06-21 .
^ Celine Steen; Tamasin Noyes (15 November 2015). The Great Vegan Grains Book: Celebrate Whole Grains with More than 100 Delicious Plant-Based Recipes * Includes Soy-Free and Gluten-Free Recipes! ISBN 978-1-62788-826-4 Archived from the original on 4 July 2023. Retrieved 29 October 2017 .
^ Irina Petrosian; David Underwood (2006). Armenian Food: Fact, Fiction & Folklore ISBN 978-1-4116-9865-9 Archived from the original on 2023-07-04. Retrieved 2017-10-29 .
^ LeeAnne Gelletly (17 November 2014). The Kurds ISBN 978-1-63355-946-2 Archived from the original on 4 July 2023. Retrieved 29 October 2017 .
^ Ken Albala (25 May 2011). Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes] ISBN 978-0-313-37627-6 Archived from the original on 4 July 2023. Retrieved 29 October 2017 .
^ Victoria Wise (3 December 2004). The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes ISBN 978-1-55832-201-1 Archived from the original on 4 July 2023. Retrieved 29 October 2017 .
^ Jacqueline B. Marcus (15 April 2013). Culinary Nutrition: The Science and Practice of Healthy Cooking ISBN 978-0-12-391883-3
^ Tacer Caba, Zeynep; Boyacioglu, M. Hikmet; Boyacioglu, Dilek (2012). "Bioactive healthy components of bulgur". International Journal of Food Sciences and Nutrition . 63 2 ): 250–256. doi :10.3109/09637486.2011.639748 . ISSN 0963-7486 . PMID 22136100 .
^ Yonan, Joe (15 July 2014). "Weeknight Vegetarian: Don't cook these grains. Soak them" . The Washington Post . Archived from the original on 13 October 2018. Retrieved 12 October 2018 .
^ Shulman, Martha Rose. "Winter Tomato Soup With Bulgur Recipe" NYT Cooking . Archived from the original on 2018-08-30. Retrieved 2018-08-30 .
^ "Breakfast Bulgur Porridge" . Martha Stewart . 2011-01-03. Archived from the original on 2018-08-30. Retrieved 2018-08-30 .
^ Shulman, Martha Rose. "Whole Wheat Irish Soda Bread With Bulgur Recipe" . NYT Cooking . Archived from the original on 2018-08-30. Retrieved 2018-08-30 .
^ Salloum, Habeeb (2012-02-28). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking ISBN 978-1-4629-0524-9 Archived from the original on 2023-08-15. Retrieved 2018-08-30 .
^ "Recipe: Bulgur pudding with fruit, nuts and honey" . Los Angeles Times . 11 May 2013. Archived from the original on 2018-08-30. Retrieved 2018-08-30 .
^ Rogosa, Eli (2016-07-01). Restoring Heritage Grains: The Culture, Biodiversity, Resilience, and Cuisine of Ancient Wheats ISBN 978-1-60358-671-9 Archived from the original on 2023-08-15. Retrieved 2018-08-30 .
^ Diehl, Daniel; Donnelly, Mark P. (2011-04-13). Medieval Celebrations: Your Guide to Planning and Hosting Spectacular Feasts, Parties, Weddings, and Renaissance Fairs ISBN 978-0-8117-4430-0 Archived from the original on 2023-08-15. Retrieved 2018-08-30 .
^ Maby, Lyn (November–December 1975). "Food from Saudi Arabia" . Saudi Aramco World . pp. 32–40. Archived from the original on 2015-01-07.
External links [ edit ]
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R e t r i e v e d f r o m " https://en.wikipedia.org/w/index.php?title=Bulgur&oldid=1222148851 " C a t e g o r i e s : ● A r a b c u i s i n e ● M e d i t e r r a n e a n c u i s i n e ● C y p r i o t c u i s i n e ● A s s y r i a n c u i s i n e ● L e b a n e s e c u i s i n e ● L e v a n t i n e c u i s i n e ● J o r d a n i a n c u i s i n e ● S y r i a n c u i s i n e ● P a l e s t i n i a n c u i s i n e ● A r m e n i a n c u i s i n e ● W h e a t ● S t a p l e f o o d s ● T u r k i s h w o r d s a n d p h r a s e s ● I r a n i a n c u i s i n e ● I s r a e l i c u i s i n e ● K u r d i s h c u i s i n e ● V e g e t a r i a n d i s h e s o f I n d i a H i d d e n c a t e g o r i e s : ● A r t i c l e s w i t h s h o r t d e s c r i p t i o n ● S h o r t d e s c r i p t i o n i s d i f f e r e n t f r o m W i k i d a t a ● A r t i c l e s n e e d i n g a d d i t i o n a l r e f e r e n c e s f r o m S e p t e m b e r 2 0 1 1 ● A l l a r t i c l e s n e e d i n g a d d i t i o n a l r e f e r e n c e s ● A r t i c l e s c o n t a i n i n g T u r k i s h - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g A r m e n i a n - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g P e r s i a n - l a n g u a g e t e x t ● A r t i c l e s c o n t a i n i n g A r a b i c - l a n g u a g e t e x t ● A l l a r t i c l e s w i t h s e l f - p u b l i s h e d s o u r c e s ● A r t i c l e s w i t h s e l f - p u b l i s h e d s o u r c e s f r o m F e b r u a r y 2 0 2 0 ● A r t i c l e s c o n t a i n i n g G r e e k - l a n g u a g e t e x t ● C o m m o n s c a t e g o r y l i n k f r o m W i k i d a t a ● A r t i c l e s w i t h C u r l i e l i n k s ● A r t i c l e s w i t h F A S T i d e n t i f i e r s ● A r t i c l e s w i t h G N D i d e n t i f i e r s ● A r t i c l e s w i t h J 9 U i d e n t i f i e r s ● A r t i c l e s w i t h L C C N i d e n t i f i e r s
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