110,622
edits
Bulgar: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
<GoogleBanner>other-pages</GoogleBanner> | |||
[[Image:Bulgar wheat.jpg|300px|thumb|right|Bulgar wheat]] | [[Image:Bulgar wheat.jpg|300px|thumb|right|Bulgar wheat]] | ||
Bulgur (also bulghur, burghul or pligoúri) is a cereal food made from several different wheat species, but most often from [[durum wheat]]. | Bulgur (also bulghur, burghul or pligoúri) is a cereal food made from several different wheat species, 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 bran is removed. Bulgur is often confused with [[cracked wheat]], which is made from crushed [[wheat grains]] which have not been 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-[[Dietary fibre|fibre]] versions of each. Bulgur is most often found in Turkish, Middle Eastern, Indian and Mediterranean dishes. It has a light and nutty flavour. | The key attributes of traditional bulgur production are that the grain is [[parboiled]], [[dried]] (usually by spreading in the sun) and the bran is removed. Bulgur is often confused with [[cracked wheat]], which is made from crushed [[wheat grains]] which have not been 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-[[Dietary fibre|fibre]] versions of each. Bulgur is most often found in Turkish, Middle Eastern, Indian and Mediterranean dishes. It has a light and nutty flavour. | ||
| Line 33: | Line 34: | ||
<td>9 ounces</td> | <td>9 ounces</td> | ||
</tr> | </tr> | ||
</table> | </table> | ||