Cooked bulgur is 78% water, 19%carbohydrates, 3%protein, and contains negligiblefat (table). A 100-gram (3+1⁄2-ounce) reference serving supplies 350 kilojoules (84 kilocalories) offood energy. A study of uncooked samples from different sources found, with some variation between samples, about 9% protein, 11% moisture, 1% ash, 70% starch of which 2–2.8% beneficialresistant starch, 7% fibre, mostly beneficialinsoluble fibre.[11]
In breads, it adds a whole-grain component. It is a main ingredient inkibbeh and intabbouleh salad. It is often used whererice orcouscous 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.
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 makingeech, 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 asπλιγούρι (pligouri) and in Cyprus asπουρκούρι (pourkouri), where it is used to makeκούπες (koupes, known asiçli köfte in Turkish), a variety ofkibbeh. 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.
The Saudi Arabian version of bulgur, popular inNejd andAl-Hasa, is known asjarish (Arabic:جَريش).[20]
^LeeAnne Gelletly (17 November 2014).The Kurds. Mason Crest. p. 83.ISBN978-1-63355-946-2.Archived from the original on 4 July 2023. Retrieved29 October 2017.
