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Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed.
Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads such as kısır, pilavs, breads, and in dessert puddings such as kheer. Bulgur porridge is similar to frumenty, a cracked wheat porridge that was a staple of medieval cuisine.
In breads, it adds a whole-grain component. It is a main ingredient in kibbeh and in tabbouleh salad. It is often used where rice or couscous could be used. In Indian and Pakistani cuisine, bulgur is often used as a cereal to make a porridge with milk and sugar, or a savory porridge with vegetables and spices. It can be used to accompany other dishes in the same way as pasta or rice; it may be mistaken for rice because it has a similar appearance, although the texture is different.
Binomial Name：Triticum aestivum L.
Chinese Name：小麥
Other Names：Wheat
Product Description：As the main grain, it is mainly ground into flour to make bread, noodles, fried dough sticks, dumplings, cakes, and macaroni, and its by-product wheat bran (the seed coat sifted when wheat is ground into flour) can also be used as animal feed. In addition, wheat can also be used to make wine, soy sauce and vinegar, and wheat germ has become a popular health food in recent years. Wheat is rich in nutrients and can supplement unsaturated fatty acids and vitamin E, which can help improve blood pressure, strengthen the brain and improve intelligence, relieve mental stress, facilitate urination, nourish liver qi, and stop sweating.
Native to the Fertile Crescent of the Near East (now northeastern Egypt). Major producers include the United States, China and Canada. China has been planting wheat for 5,000 years, and the main producing areas now include Hebei, Shanxi, Henan, Shandong, Anhui, Hubei, Jiangsu, Sichuan and Shaanxi.
Variety：Classified by sowing season:
(1) Spring wheat (suitable for spring sowing, with strong drought resistance and short growth period, but the flour taste of spring wheat is not as good as winter wheat. In China, spring wheat is mainly grown north of the Great Wall)
(2) Winter wheat (suitable for sowing in winter, has strong cold resistance, seedlings divide quickly in spring after wintering (branching that occurs near the ground), and flour made from winter wheat tastes good. In China, winter wheat is mainly grown south of the Great Wall )
Classified by grain quality:
(1) Hard wheat
(The flour made from hard wheat contains a higher proportion of gluten (Gluten), so it is suitable for making bread and cakes, while the wheat flour with the highest grain hardness is mostly used for making noodles.)
(2) Soft wheat
(Soft wheat has higher starch content than hard wheat, and less gluten, so it is suitable for making noodles and steamed bread. Classification by skin color: (1) White wheat
(also known as white wheat, yellow or milky white, with thin skin and high endosperm content, the ratio of available flour weight/wheat weight is high (2) Red wheat (also known as red wheat, dark red or reddish-brown, thick skin and less endosperm content) , the powder yield is low.)
Supply Season：Hong Kong is supplied throughout the year.
Storage Method：Store in a cool dry place.
#Should Be / Avoided：
Appropriate: It is suitable for general people to eat, especially suitable for yin deficiency constitution, excessive yawning, heart disease, menopausal women, and breastfeeding women.
Avoid: People with allergies to wheat and gluten, chronic liver disease, and diabetic patients.
Cooking Skills：Wheat can be used to make soup, make porridge, or grind it into flour to make noodles and bread. There is a folk saying that "wheat is old and rice is new", which means that flour that has been stored for a long time (but not too long) is better than freshly ground. The quality of the flour is better. In addition, wheat should not be ground too finely, otherwise nutrients such as vitamins, minerals and dietary fiber contained in the surface layer will be lost.
Notes：Wheat can be made into powder and applied externally to treat burns, trauma and carbuncles.
In Türkiye, pilaf is made by adding coarsely ground bulgur wheat to chicken broth, fried noodles, tomatoes, onions, red peppers, etc. Made with ground bulgur wheat, kusr is similar to tabouli, with the addition of tomato paste, fresh tomatoes, cucumbers, parsley, olive oil, and other vegetables. For a tart flavor, add pomegranate syrup. Ground bulgur is also used to make a variety of appetizers (such as cikofte, kibbeh, and bride soup) and staple foods. Halloumi is also added to yogurt to make tarhana. In Cyprus, it is used to make koupes, a dish similar to kibbeh.
In Indian cuisine, it is eaten as a grain along with milk and sugar.
In the United States, it is served as a side dish, similar to pasta or rice. People often confuse it with rice because both are cooked the same way, but the texture is closer to couscous than rice. During Carnival in South America, bulgur is fried in pancakes along with pollen and tapioca syrup.
Dry wheat is a kind of grain food that originated in the Middle East food. It is cooked by the broken whole wheat berries and then dried.
When preparing dry wheat, just soak it in the equivalent boiling water for 10 minutes, and then loose it with a fork. Since then, it has become a blank canvas with a slightly nuts, chewy, and textured, suitable for any seasoning, seasoning and accompaniment.
You can use wheat as a sauce for fish and meat, with sauce, or try to mix it with your favorite oil and vinegar sauce and some vegetables to make a healthy salad.
It should be stored in a closed container and placed in a cool and dry place.
Bulgur wheat being parboiled
Suggested Eating Method：
Wheat can be used for decoction, porridge or grinding into flour noodles and bread folks. There is a saying that "wheat eats Chen, rice eats new", which means that the flour with a long time (but not too long) The quality of flour is better. In addition, wheat should not be grinded too well, otherwise the vitamins, minerals and other nutrients and dietary fibers contained in the surface will be lost.
Armenians prepare bulgur as a pilaf in chicken stock, with or without sautéed noodles, or cooked with tomatoes, onions, herbs and red pepper. The fine grind is used for making eech, a bulgur salad similar to tabbouleh, prepared with tomato paste, fresh tomatoes, cucumbers, parsley, olive oil, and other salad ingredients to personal taste. Pomegranate molasses, which is sour and sweet, is commonly used instead of lemon juice to add tartness.
In Greece, it is known as πλιγούρι (pligouri) and in Cyprus as πουρκούρι (pourkouri), where it is used to make κούπες (koupes, known as içli köfte in Turkish), a variety of kibbeh. It is deep-fried, with a crust made of fine bulgur, flour, oil, salt and egg, filled with ground meat (beef and/or pork), onions, parsley and spices.
Examples of bulgur dishes
The Saudi Arabian version of bulgur, popular in Nejd and Al-Hasa, is known as jarish (Arabic: جَريش).
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