Bulgur wheat is rich in protein and minerals, and has a nutty taste. Traditionally, the outer bran husks were removed by rubbing moistened wheat between one’s hands; the remaining grains were cracked. These days, the process is usually mechanised. Bulgur wheat is also known as bulgar or burghul wheat. In America, it is called cracked wheat, though that generally denotes a wholewheat variety.
Country of Origin: Turkey