Origin: Middle East, man’s oldest recorded use of wheat.
What Is It: Whole Durum wheat kernels that have been soaked and cooked, dried. Part of the bran is removed. The remaining kernel is then cracked into small pieces. As a result, bulgur is quick-cooking.
Also Known As: Cracked wheat, Lapsi (in India)
Staple Now: Middle East, Turkey, Syria, Iran, Bulgaria
Major Producers: Turkey in the largest producer of Bulgur. In the US, California, Montana, Oklahoma and Kansas
Flavor Profile: Toasty, nutty flavor
Texture: Light, not too chewy texture
Nutritional Highlights: Good source of dietary fiber, manganese, tryptophan and magnesium.
Common Dishes: Tabouli, falafel, kibbe, pilafs