bulgur

American  

[buhl-ger, bool-] / ˈbʌl gər, ˈbʊl- /

noun

1. a form of wheat that has been parboiled, cracked, and dried.

---

bulgur British  

/ ˈbʌlɡə /

noun

1. Also called: burghul.  a kind of dried cracked wheat

---

Etymology

Origin of bulgur

1925–30; < Turkish (< Arabic burghul, burghūl ) < Persian

Example Sentences

Some had cases of “survival crackers”—bulgur wheat blocks with an estimated shelf life of three thousand years.

From Literature

This cool-weather riff from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, mixes bulgur with Brussels sprouts and fennel.

From Washington Times

Adding some cooked whole grains like farro or bulgur wheat also boosts the nutritional value, and adds heft.

From Washington Times

It was not always possible to adhere to these recommendations as foods like bulgur wheat and green plantain were far more expensive.

From Salon

Henry recommends serving this with a grain such as brown rice, bulgur or freekeh cooked with finely grated orange zest.

From Washington Post