Biology:Bulgur

From HandWiki

Bulgur[1][lower-alpha 1] or borghol[2][lower-alpha 2] is a cracked wheat foodstuff found in middle eastern[3] and South Asian cuisines. It is a cereal food made from the groats of several different wheat species.

Characteristics

Bulgur, cooked
Nutritional value per 100 g (3.5 oz)
Energy350 kJ (84 kcal)
18.58 g
Sugars0.10 g
Dietary fiber4.5 g
0.24 g
3.08 g
VitaminsQuantity %DV†
Vitamin A equiv.
0%
0.0 μg
Vitamin A1 IU
Thiamine (B1)
5%
0.057 mg
Riboflavin (B2)
2%
0.028 mg
Niacin (B3)
7%
1.000 mg
Vitamin B6
6%
0.083 mg
Folate (B9)
5%
18 μg
Vitamin C
0%
0.0 mg
Vitamin D
0%
0 μg
Vitamin E
0%
0.01 mg
Vitamin K
0%
0.5 μg
MineralsQuantity %DV†
Calcium
1%
10 mg
Iron
7%
0.96 mg
Magnesium
9%
32 mg
Phosphorus
6%
40 mg
Potassium
1%
68 mg
Sodium
0%
5 mg
Zinc
6%
0.57 mg
Other constituentsQuantity
Water78 g
USDA Nutritional Database
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

Bulgur is produced by parboiling raw wheat, which is then de-hulled, dried, and cracked.[4] Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin,[5][self-published source?][6][7] such as Syria.[8] It has a light, nutty flavor.[9]

Bulgur is recognized as a whole grain by the United States Department of Agriculture.[10]

Composition and nutrition

Cooked bulgur is 78% water, 19% carbohydrates, 3% protein, and contains negligible fat (table). A 100-gram (3 1⁄2-ounce) reference serving supplies 350 kilojoules (84 kilocalories) of food energy. A study of uncooked samples from different sources found, with some variation between samples, about 9% protein, 11% moisture, 1% ash, 70% starch of which 2–2.8% beneficial resistant starch, 7% fibre, mostly beneficial insoluble fibre.[11]

Etymology

The word bulgur is the Turkish pronunciation of the Arabic burghul (برغل), which is ultimately borrowed from the Farsi barghul.[12][13]

History

Bulgur originated in the ancient middle east, food historian Gil Marks dates it to circa 4000BC.[13] It is one of the first processed foods ever created.[13]

Culinary uses

Coarse bulgur

Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed.[14]

Coarse bulgur is used to make pottages,[15] while the medium and fine grains are used for breakfast cereals,[16] salads such as kısır, pilavs, breads,[17] and in dessert puddings such as kheer.[18][19] Bulgur porridge is similar to frumenty, a cracked wheat porridge that was a staple of medieval cuisine.[20][21]

In breads, it adds a whole-grain component. It is a main ingredient in kibbeh and in tabbouleh salad. It is often used where rice or couscous could be used. In Indian and Pakistani cuisine, bulgur is often used as a cereal to make a porridge with milk and sugar, or a savory porridge with vegetables and spices. It can be used to accompany other dishes in the same way as pasta or rice; it may be mistaken for rice because it has a similar appearance, although the texture is different.

Armenians prepare bulgur as a pilaf in chicken stock, with or without sautéed noodles, or cooked with tomatoes, onions, herbs and red pepper. The fine grind is used for making eetch, a bulgur salad similar to tabbouleh, prepared with tomato paste, fresh tomatoes, cucumbers, parsley, olive oil, and other salad ingredients to personal taste. Pomegranate molasses, which is sour and sweet, is commonly used instead of lemon juice to add tartness.

In Greece, it is known as πλιγούρι (pligouri) and in Cyprus as πουρκούρι (pourkouri), where it is used to make κούπες (koupes, known as içli köfte in Turkish), a variety of kibbeh. It is deep-fried, with a crust made of fine bulgur, flour, oil, salt and egg, filled with ground meat (beef, pork, or both), onions, parsley and spices.

The Saudi Arabian version of bulgur, popular in Nejd and Al-Hasa, is known as jarish (Arabic: جَريش).[22]

Production and consumption

A 2007 study published in the Journal of Food Engineering found that the consumption of bulgur in south and east Turkey was 2 and 2.5 times higher than that of pasta and rice, respectively, with the average person consuming 25 kilograms of bulgur annually, and in the Levant, Arabia, Iran, and Iraq, it reached 30-35 kilograms annually.[3]

See also

Notes

  1. ↑
    • English: /ˈbʌlɡər, ˈbʊl-/ BUL-gər, BUUL- About this sound[[:Media:LL-Q1860 (eng)-Vealhurl-bulgur.wav|]]
    • Armenian: բլղուր, romanized: blghur, arabized: بلغور, hy
    • Greek: πουργούρι / πλιγούρι, romanized: pourgoúri / pligoúri, cyrillized: пургури / плигури, arabized: بورغورى / بليغورى, el
    • Turkish: bulgur, arabized: بلغور, hellenized: π̇ουγο̇ύρ, tr
    • Azerbaijani: булгур, romanized: bulqur, arabized: بلغور, az
    • Kurdish: بولخور / ساڤار, romanized: bulxur / savar, cyrillized: бӧлхӧр / савар, armenized: բւղխւր / սավար, ku
    • Persian: بلغور, romanized: bolghur, cyrillized: булғур, hebraized: בלגור, fa
    • Punjabi: ਬੁਲਗੁਰ, romanized: bulgur, arabized: بلغور, pa
  2. ↑ Egyptian Arabic: برغل, romanized: borġol, cyrillized: боргьол, arz

References

  1. ↑ "Bulgur". Bulgur. 15 July 2023. http://www.merriam-webster.com/dictionary/bulgur. 
  2. ↑ "Burghul | Define Burghul at Dictionary.com". Dictionary.reference.com. http://dictionary.reference.com/browse/burghul. 
  3. ↑ 3.0 3.1 Bayram, Mustafa; Öner, Mehmet D. (March 2007). "Bulgur milling using roller, double disc and vertical disc mills". Journal of Food Engineering 79 (1): 181–187. doi:10.1016/j.jfoodeng.2006.01.042. https://www.sciencedirect.com/science/article/abs/pii/S026087740600121X. Retrieved 29 January 2026. 
  4. ↑ Celine Steen; Tamasin Noyes (15 November 2015). The Great Vegan Grains Book: Celebrate Whole Grains with More than 100 Delicious Plant-Based Recipes * Includes Soy-Free and Gluten-Free Recipes!. Fair Winds Press. p. 11. ISBN 978-1-62788-826-4. https://books.google.com/books?id=t8H_CgAAQBAJ&pg=PA11. Retrieved 29 October 2017. 
  5. ↑ Irina Petrosian; David Underwood (2006). Armenian Food: Fact, Fiction & Folklore. Lulu.com. p. 58. ISBN 978-1-4116-9865-9. https://books.google.com/books?id=0oXYX9Qzx9oC&pg=PA58. Retrieved 2017-10-29. 
  6. ↑ LeeAnne Gelletly (17 November 2014). The Kurds. Mason Crest. p. 83. ISBN 978-1-63355-946-2. https://books.google.com/books?id=xDCRBQAAQBAJ&pg=PT83. Retrieved 29 October 2017. 
  7. ↑ Albala, Ken (25 May 2011). Food Cultures of the World Encyclopedia. Santa Barbara, CA: Greenwood. p. 261. doi:10.5040/9798400652585. ISBN 978-0-313-37627-6. OCLC 1452736210. https://books.google.com/books?id=zG1H75z0EYYC&pg=PA261. Retrieved 29 October 2017. 
  8. ↑ "Syria's Detainee Files". https://www.pbs.org/wgbh/frontline/documentary/syrias-detainee-files/. 
  9. ↑ Victoria Wise (3 December 2004). The Pressure Cooker Gourmet: 225 Recipes for Great-Tasting, Long-Simmered Flavors in Just Minutes. Harvard Common Press. p. 230. ISBN 978-1-55832-201-1. https://books.google.com/books?id=yWW-22bcSP4C&pg=PA230. Retrieved 29 October 2017. 
  10. ↑ Jacqueline B. Marcus (15 April 2013). Culinary Nutrition: The Science and Practice of Healthy Cooking. Academic Press. p. 561,300. ISBN 978-0-12-391883-3. https://books.google.com/books?id=p2j3v6ImcX0C&pg=PT300. 
  11. ↑ Tacer Caba, Zeynep; Boyacioglu, M. Hikmet; Boyacioglu, Dilek (2012). "Bioactive healthy components of bulgur". International Journal of Food Sciences and Nutrition 63 (2): 250–256. doi:10.3109/09637486.2011.639748. ISSN 0963-7486. PMID 22136100. 
  12. ↑ "bulgur" (in tr). https://www.nisanyansozluk.com/kelime/bulgur. 
  13. ↑ 13.0 13.1 13.2 Marks, Gil (17 November 2010). "Bulgur" (in en). Encyclopedia of Jewish Food. HMH. ISBN 978-0-544-18631-6. https://books.google.com/books?id=gFK_yx7Ps7cC. Retrieved 26 January 2026. 
  14. ↑ Yonan, Joe (15 July 2014). "Weeknight Vegetarian: Don't cook these grains. Soak them.". https://www.washingtonpost.com/lifestyle/food/weeknight-vegetarian-dont-cook-these-grains-soak-them/2014/07/14/4c00073c-0927-11e4-a0dd-f2b22a257353_story.html. 
  15. ↑ Shulman, Martha Rose. "Winter Tomato Soup With Bulgur Recipe". NYT Cooking. https://cooking.nytimes.com/recipes/1014581-winter-tomato-soup-with-bulgur. 
  16. ↑ "Breakfast Bulgur Porridge". Martha Stewart. 2011-01-03. https://www.marthastewart.com/315325/breakfast-bulgur-porridge. 
  17. ↑ Shulman, Martha Rose. "Whole Wheat Irish Soda Bread With Bulgur Recipe". NYT Cooking. https://cooking.nytimes.com/recipes/1014583-whole-wheat-irish-soda-bread-with-bulgur. 
  18. ↑ Salloum, Habeeb (2012-02-28). The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Tuttle Publishing. ISBN 978-1-4629-0524-9. https://books.google.com/books?id=v5TTAgAAQBAJ&pg=PA16. Retrieved 2018-08-30. 
  19. ↑ "Recipe: Bulgur pudding with fruit, nuts and honey". Los Angeles Times. 11 May 2013. http://www.latimes.com/food/la-fo-bulgur-rec3-20130511-story.html. 
  20. ↑ Rogosa, Eli (2016-07-01). Restoring Heritage Grains: The Culture, Biodiversity, Resilience, and Cuisine of Ancient Wheats. Chelsea Green Publishing. ISBN 978-1-60358-671-9. https://books.google.com/books?id=dWCiDAAAQBAJ&pg=PA171. Retrieved 2018-08-30. 
  21. ↑ Diehl, Daniel; Donnelly, Mark P. (2011-04-13). Medieval Celebrations: Your Guide to Planning and Hosting Spectacular Feasts, Parties, Weddings, and Renaissance Fairs. Stackpole Books. ISBN 978-0-8117-4430-0. https://books.google.com/books?id=C3y2ouPmZLIC&pg=PA89. Retrieved 2018-08-30. 
  22. ↑ Maby, Lyn (November–December 1975). "Food from Saudi Arabia". Saudi Aramco World: 32–40. https://archive.aramcoworld.com/issue/197506/flavored.with.tradition-food.from.saudi.arabia.htm. 

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