Bulgur

Bulgur is actually broken wheat. Many people know it as Turkish rice. It is mostly preferred by Middle Eastern and Turkish cuisine, but nowadays it is becoming more and more widespread and is consumed in many areas of the world. The still unripe or husked wheat grains are steamed, dried, and then coarsely crushed. It is made from durum wheat, which contains straight-chain amylose starch. Enzymes break it down into dextrose more slowly, therefore raising blood sugar more slowly, thus reducing the glycemic index. Since it is steamed in advance, the cooking time is shorter than e.g. of the better-known semolina. Research has shown that regular consumption can contribute to the prevention of tumors, diabetes, obesity, cardiovascular and digestive system diseases.

Coarse Bulgur is a form of cracked wheat berry that originated in the ancient Middle East. Wheat berries, often of the durum variety, are hulled and processed to remove a small amount of the bran.

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