Bulgur (also bulghur or burghul) [http://22.214.171.124/search?q=cache:KZb9z7MB5l4J:www.ochef.com/110.htm+bulghur&hl=en&ct=clnk&cd=1] (from Turkish "bulgur" [ [http://www.m-w.com/dictionary/bulgur Merriam-Webster Online - Bulgur] ] , known as "πλιγούρι", "pligoúri", in Greek and as "burghul" (برغل) in Arabic) is a
cerealfood made from several different wheatspecies, but most often from " durum" wheat.
The key attributes of traditional bulgur production are that the grain is
parboiled, dried (usually by spreading in the sun), and the branremoved; significantly, it is processed from germinated grain, thus altering the glycemic indexand nutritional values of simple wheat. Bulgur is often confused with cracked wheat, which is made from crushed wheat grains which have not been germinated nor parboiled. Although traditionally de-branned, bulgur and cracked wheat products available in shops may or may not have had their bran removed. Thus there are whole-grain, high-fiber versions of each. Bulgur is most often found in Turkish, Middle Eastern, Indian and Mediterranean dishes mainly Greece, Lebanon, Syriaand Cyprus. It has a light and nutty flavor.
Bulgur can be used in
pilafs, soups, bakerygoods, or as stuffing, but is best known as a main ingredient in tabboulehsalad and kibbeh. Its higher value makes it a good substitute for riceor couscous. In Indian cuisine, bulgur or daliya is also used as a cereal with milk and sugar.
Turkey, as well as pilaf, a variety of mezes and main dishes are prepared with bulgur such as çiğ köfte, içli köfte, kısırand ezogelin soup. In Cyprusit is used to make koupes, a variety of kibbeh.
Bulgur is more than
riceand couscous.Fact|date=July 2008 Bulgur has a glycemic indexof 46.
100 grams unprepared bulgur contains approximately:
* Energy: 1500 kJ (360 kcal)
* Dietary fiber: 8 g
* Protein: 12.5 g
* Carbohydrate: 69 g whereof 0.8 g sugars
* Fat: 1.75 g whereof 0.2 g saturated fat
Potassium: 410mg [ [http://www.nal.usda.gov/fnic/foodcomp/Data/SR20/nutrlist/sr20w306.pdf USDA - Potassium Content of Selected Foods (Sorted by K Content)] ]
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