Ingredient
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Bulgur is made from whole wheat that's been soaked and baked to speed up the cooking time. It's especially popular in the Middle East, where it's used to make tabouli and pilafs. Bulgur comes either whole, or cracked into fine, medium, or coarse grains.
Also known as
- Bulgur
- Bulgur wheat
- Birghil
- Bulgar
- Bulghur
- Burghal
- Burghul
Equivalents
One cup of dry bulgur yields about 3 cups of cooked bulgur.
Substitutes
cracked wheat (takes longer to cook) OR couscous OR quinoa (especially in tabouli) OR wheat berries (This works well in tabouli, but the berries need to be cooked first) OR rice OR couscous
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