Bulgur

bulgur / بُرغل burghul

Flavor and role: Wheat that has been steamed, dried and cracked. Nutty and chewy, with different uses for fine and coarse grinds.
Typical dishes and uses: Tabbouleh (fine bulgur), kibbeh, Turkish pilaf, salads.
Substitutes: Couscous 1:1 (just soak in water) or cooked quinoa 1:1.
Storage: Keep sealed in a cool place for 6 months; refrigerated or frozen, up to 1 year.
Main countries: Türkiye · Lebanon · SY
Used in this book: Tabbouleh Haleem Baked Kibbeh (Kibbeh bil Sanieh)Adjapsandali Bulgur Bowl with Herbed Yogurt and Crispy Chickpeas Çılbır Jammy Egg Bulgur Bowl with Crispy Chickpeas Shahi Haleem with Bone-In Shank and Ghee Baghar Haleem Shepherd's Pie (Pakistani × British)Ginger-Scallion Harees Congee (Emirati × Chinese)Fried Kibbeh Footballs with Pine Nut Filling and Tahini Sauce Kibbeh Smash Burger with Tahini-Garlic Sauce Crispy Kibbeh Muffin Cups with Garlic Yogurt and Pomegranate Crispy lahmacun bulgur bowl Warm Mujaddara Salad Bowl with Roasted Squash, Feta and Pomegranate Dressing Tabbouleh with Tomato-Water Dressing and Pomegranate Mexican Street-Corn Tabbouleh Crispy Tabbouleh Fritters with Garlic Yogurt

Updated 2026-10-10