Omega Brown Burghol: nutty cracked wheat for pilaf, kibbeh, stuffed vegetables and salads. Single 1 kg pack.
Bulgur, or burghol, is a cracked wheat foodstuff found in Middle Eastern and South Asian cuisines, made from the groats of several wheat species. Brown bulgur has a deeper, nuttier flavour than the white kind. Because the wheat has been parboiled before cracking, bulgur cooks quickly: fine grades simply need soaking, while coarser ones are simmered for 10 to 15 minutes. Use brown burghol for Levantine pilafs with vermicelli, Turkish bulgur pilavi with tomato and pepper paste, stuffed vegetables, kibbeh shells and hearty grain salads. It is also a satisfying substitute for rice alongside stews and grilled meats. Keep bulgur in a sealed container away from humidity and heat, which helps prevent pantry pests and keeps the wheat flavour fresh for months.
