bulgur

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bulgur

, bulghur (bŭl′gŭr, bul′) [Turkish, bulğur fr Persian]
Wheat kernels that have been boiled and then allowed to dry. It is a cereal grain with a lowglycemic index.
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For the kubbeh dough: Place bulghur in large bowl and add enough cold water to cover by three inches.
2 Stir the kale, mint, spring onions, cucumber and tomatoes through the bulghur wheat.
It was a bit of an experiment by Tracy, my wife, and it worked very well indeed, the nutty taste and bouncy texture of the bulghur complementing the prawns, squid and chicken perfectly.
Meanwhile, place the bulghur wheat in a saucepan and cover with boiling water.
This "meatloaf" is a mixture of bulghur, ground meat, chopped onions, and a series of spices.
Burghol is the common name for bulghur in Middle Eastern stores and restaurants.
1 Place the bulghur in a fine sieve and rinse under cold running water.
Put the bulghur wheat in a bowl with some seasoning, pour over enough hot water to just cover, then cover with cling film and set aside to absorb the liquid while you prepare the remaining ingredients.
Put the bulghur wheat in a sieve and rinse with cold water until the water runs clear.
A macrobiotic meal should have 50 per cent whole grains (brown rice, millet, bulghur, couscous), 25-30 per cent organic vegetables - raw, steamed, boiled or pickled - and five to ten per cent of bean products (tofu and tempeh) and sea vegetables.
Stir through the harissa, bulghur and apricots, pour over the stock and bring to the boil.
For mains, I opted for a classic Adana kebab (marinated minced lamb on a skewer), served with bulghur pilaf - what a revelation that was - and grilled vegetables.