Bulgur is a whole grain product made from cracked wheat that has been partially cooked and then dried. It is a popular and nutritious staple in many Middle Eastern and Mediterranean cuisines.
 
Nutrition: Bulgur is renowned for its nutritional benefits:
Fiber: It's an excellent source of dietary fiber, which supports digestive health and helps maintain a feeling of fullness.
Protein: Bulgur contains a moderate amount of plant-based protein, making it a valuable addition to vegetarian and vegan diets.
Vitamins and Minerals: It provides essential nutrients, including B vitamins (such as niacin and vitamin B6), iron, magnesium, and phosphorus.
Low in Fat: Bulgur is naturally low in fat, making it a heart-healthy choice.
 
Uses: Bulgur is versatile and can be used in a variety of dishes:
Tabbouleh: A classic Middle Eastern salad featuring fine bulgur, fresh herbs, tomatoes, cucumbers, and a lemony dressing.
Pilau: Bulgur can be cooked with spices and vegetables to make flavorful side dishes.
Stuffed Vegetables: It's a common stuffing for vegetables like bell peppers, tomatoes, and eggplants.
Soups and Stews: Bulgur can be added to soups and stews to thicken and enhance their texture.
Toppings: Use it as a topping for yogurt, like in Turkish cuisine, for a satisfying and nutritious breakfast or snack.
 
Bulgur's quick cooking time, nutty flavor, and adaptability to various recipes make it a versatile and convenient choice for those seeking healthy and delicious whole grains in their diet. It's a valuable addition to many traditional and contemporary dishes.