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bulgur::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Synonyms | bulghur, bulgur wheat |
| Type of | wheat, wheat berry |
Examples of bulgur
bulgur
Soak the bulgur wheat in cold water until tender, following packet instructions.
From the independent.co.uk
You can like brown rice or steel-cut oats, but with bulgur you can fall in love.
From the sfgate.com
I was already a bulgur enthusiast when I went to Turkey on vacation last spring.
From the sfgate.com
My local Arab shop in north London stocks three different kinds of bulgur wheat.
From the guardian.co.uk
Spoon remaining bulgur mixture over filling and spread to cover, smoothing top.
From the ocregister.com
Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes.
From the nytimes.com
In the Middle East pilafs are made with medium, coarse, and very coarse bulgur.
From the well.blogs.nytimes.com
Cook until the bulgur has absorbed all the broth and is tender, about 20 minutes.
From the sfgate.com
I've made it with a mixture of brown rice and farro, with quinoa and with bulgur.
From the nytimes.com
- Parched crushed wheat
- Bulgur (also bulghur or burghul) is a cereal food made from several different wheat species, most often from durum wheat. Its use is most common in Middle Eastern cuisine and in Greece.
- Wheat grains that have been steamed, dried and crushed; a staple of Middle Eastern cooking
- Wheat that has been parboiled, dried, and partially debranned for later use in cracked or whole grain form.
- A parched, cracked wheat product, is made by soaking, cooking, and drying whole wheat kernels. Part of the bran is removed and what remains of the hard kernels is cracked into small pieces. Bulgur has a delicate, nutty flavor. ...
- Bulgur is a wheat product sold whole or cracked. It can be used in many of the same ways as rice. When cooked, it has a nutlike flavor and a slightly chewy texture.
- Bulgur puffs up when cooked, and is used as a side dish or as an ingredient in stews and soups. Bulgur is whole wheat that has been sifted after being cracked, parboiled (partially cooked) and dried. ...
- Cracked wheat made from the whole kernel that has been cooked and dried. Most commonly used in breads and tabbouleh salad.
- For the oriental kitchen, the cereals with tough seeds are boiled, dried up, then peeled and chopped. It is from here that comes the typical and last longing nut flavour. It had been produced since the old Babylonian times. ...
