BULGUR: eaten in countries of the Middle East and North Africa.
Bulgur is wheat that is parboiled, dried (usually by spreading in the sun) and then de-branned.
Bulgur is often confused with cracked wheat, which is made from crushed wheat grains which have not been parboiled.
In the end it is a whole-grain, high-fiber food! It has a light and nutty flavor.
Bulgur can be used in pilafs, soups, bakery goods, or as stuffing, but is best known as a main ingredient
in tabouli salad and kibbeh. Its higher nutritional value makes it a good substitute for rice or couscous.
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