A quick-cooking cereal food made from various wheat species such as durum wheat, parboiled, dried and ground into particles. It differs from cracked wheat in that it is pre-cooked. It has a pleasant, nutty flavour and is mainly used in Middle Eastern, Turkish, Greek, Armenian and Bulgarian cuisine.
Links
[1] https://www.gourmed.net
[2] https://www.gourmed.net/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/bulgur_1.jpg?itok=KBxhamWS&description=Bulgur
[5] https://www.gourmed.net/user
[6] https://www.gourmed.net/
[7] https://www.gourmed.net/glossary/la-la
[8] https://www.gourmed.net/syntages/grigores/alioli-ntip-me-skordo-kai-elaiolado
[9] https://www.gourmed.net/syntages/kala-fthina/mproysketa-me-psita-ntomatinia-kai-metsovone
[10] https://www.gourmed.net/syntages/oles/garidosoypa-me-krasi-kai-kremmydaki
[11] https://www.gourmed.net/syntages/oles/ryzi-mpasmati-me-fakes
[12] https://www.gourmed.net/syntages/kala-fthina/muffin-me-tahini-kai-xiroys-karpoys