The term bulgur (sometimes spelled bulghur or bulgar) is widely used internationally, but this ancient grain has a rich history and a variety of regional and colloquial names. Understanding these different names is helpful for cooks and food enthusiasts looking to explore global cuisines.
The Most Common Alternative: Cracked Wheat
In many English-speaking countries and general culinary contexts, the most prevalent alternative name for bulgur is cracked wheat. The key distinction, however, is in the processing: all bulgur is cracked wheat, but not all cracked wheat is bulgur.
- Cracked Wheat: This generally refers to raw, crushed wheat berries that have not been pre-cooked. They require a longer cooking time than bulgur.
- Bulgur: This is a specific type of cracked wheat that has been parboiled (steamed and partially cooked) and then dried before being cracked into various sizes. This parboiling process makes bulgur a quick-cooking grain, often only requiring soaking in hot water or a short simmer.
Regional Names Around the World
Bulgur's origins in the Middle East and its spread through various cultures have led to a fascinating array of local names.
Middle East and Mediterranean
The name bulgur itself has origins in Turkish, which comes from the Arabic burghul or berghol. This name is still widely used throughout the Middle East and North Africa.
- Burghul / Burgul / Berkol: Common in many Arab countries and throughout the Middle East.
- Pligouri (πλιγούρι): The name used in Greece.
- Pourkouri (πουρκούρι): The name used in Cyprus.
- Yarma: A name used in some regions, including parts of Turkey, often for specific types of bulgur used in soups.
- Jarish (جَريش): The name for the Saudi Arabian version of bulgur, popular in the Nejd and Al-Hasa regions.
South Asia
In India and Pakistan, bulgur is a popular ingredient, particularly for porridges and savory dishes.
- Dalia: The most popular name in North India and Pakistan for broken or cracked wheat, often used in sweet or savory porridges (like khichdi).
- Lapsi / Laapsi: Another Indian name for the grain, especially in Western India.
- Godhumai Rava: A name used in South India for the same product.
Other Historical Names
Ancient names for similar cracked wheat products also exist, such as cerealis in Roman times, dagan by the Israelites, and arisah in the Bible.
Types and Culinary Uses
The different names often correspond to different grain sizes and culinary applications. Bulgur is typically available in four main grinds: fine, medium, coarse, and extra coarse.
| Type of Bulgur | Common Uses | Cooking Method |
|---|---|---|
| Fine | Tabbouleh salad, kibbeh, eetch, molded salads | Soaking in boiling water (approx. 10 mins) |
| Medium | Stuffings, cereals, veggie patties, side dishes | Soaking or simmering (approx. 15 mins) |
| Coarse / Extra Coarse | Pilafs (pilav), soups, stews, hearty side dishes | Simmering on stovetop (approx. 20-30 mins) |
The fine variety, often called quick-cooking bulgur, is commonly used in salads where a tender, rice-like texture is desired. Coarser grinds are better suited for hearty dishes that require a chewier texture and longer cooking time.
Nutritional Profile and Health Benefits
Regardless of what you call it, bulgur is a highly nutritious whole grain. A single cup of cooked bulgur contains over 8 grams of fiber and more than 5 grams of protein, making it an excellent, filling substitute for rice or couscous. It is rich in B vitamins, iron, manganese, and magnesium. The high fiber content aids digestion, helps manage blood sugar levels, and is linked to a reduced risk of heart disease.
It is important to note that bulgur wheat does contain gluten and is not suitable for individuals with celiac disease or a wheat allergy.
Conclusion
The primary alternative name for bulgur is cracked wheat, but a host of regional names like burghul and dalia highlight its deep integration into global food cultures. Despite the various names, this versatile, nutritious, and quick-cooking whole grain remains a celebrated staple food with a rich history and an important place in a healthy diet.
