Bulgur Wheat, Burghul Wheat, Cracked Wheat or broken wheat is made by milling Durum Wheat grains. Durum Wheat is soaked, steamed, husked, Cleaned and processed to required size by pulverization process. This process gives nutty taste and chewy. Bulgur Wheat can be whole or cracked in different size like coarse, medium or fine bulgur Wheat. Sieves of different size is used to make different size of bulgur. Turkish Bulgur wheat is famous for its taste and quality.
Bulgur Wheat has large number of advantages especially as a dietary supplement. After cooking bulgur wheat has sweet taste, rich aroma and good texture. Bulgur Wheat has high fiber content and higher iron and zinc content.
Bulgur Wheat can be used to make many kind of dishes starting from salad to soup.
How to Cook?
Take 3 cups of water for every 2 cups of bulgur wheat. Bring it to boil till it turns soft and good enough to chew. You can use sunflower oil or olive oil to add nice taste to it. Drain the excess water. Bulgur wheat can absorb twice its volume in water and can be used in place of Rice.
Alternatively, you can also put bulgur wheat in water without pan and heat it for like 30 seconds and then pour required water on it. By using this technique, bulgur wheat won’t stick and it will be crispy to eat after cooking.
How to store?
Broken Wheat should be stored in an airtight container in cool, dry place.
Uses of Bulgur wheat
It is often used to make soups and to stuff vegetables.
Many people use it as a staple, serving vegetables or chicken alongside it.
It can also be used in grain pulaos, multi-grain breads and pancakes.
In Middle Eastern cuisine, Tabbouleh salad made of broken wheat is very famous