What Is the English Word for Bulgur and How Is It Used?

December 13, 2025 •

2 min read

With a history stretching back thousands of years, bulgur is a staple whole grain in many Middle Eastern and Mediterranean cultures. Its quick-cooking nature and nutty flavor have made it a favorite ingredient for chefs and home cooks alike.

Quick Summary

Bulgur is a nutritious whole grain also commonly known as cracked wheat. It is made from parboiled, dried, and cracked wheat kernels, and its texture and quick cooking time make it ideal for dishes such as salads and pilafs.

Key Points

English Name: Bulgur is most commonly referred to as 'bulgur wheat' or 'cracked wheat' in English.
Parboiling Difference: The key distinction between bulgur and raw cracked wheat is that bulgur has been partially pre-cooked (parboiled) for faster preparation.
Various Grinds: Bulgur is sold in different grind sizes, from fine (for salads like tabbouleh) to coarse (for pilafs), each suitable for different dishes.
Rich in Fiber: As a whole grain, bulgur is an excellent source of dietary fiber, promoting digestive health and weight management.
Versatile Ingredient: It can be used as a base for salads and pilafs, a binder in meat dishes, and a healthy addition to soups and stews.
Quick Preparation: Fine bulgur can simply be soaked in hot water for a few minutes, while coarser grinds only require a short simmering time.

What is the English word for bulgur?

Bulgur is a loanword, and the most common English equivalent is cracked wheat. While 'bulgur' itself is widely understood, especially among those familiar with Middle Eastern cuisine, 'bulgur wheat' and 'cracked wheat' are descriptive English terms. The key difference is that bulgur is cracked wheat that has been parboiled, giving it a quicker cooking time than raw cracked wheat.

The journey from wheat berry to bulgur

Bulgur production involves cleaning, washing, parboiling (which gelatinizes starch and preserves nutrients), drying, cracking, and then sifting the dried wheat kernels into different sizes.

Different grinds for different dishes

Bulgur is available in various grinds, influencing its use in cooking.

Fine Grind: Similar to couscous, it only requires soaking in hot water, perfect for tabbouleh.
Medium Grind: A versatile choice for stuffing or ground meat dishes like kibbeh.
Coarse Grind: Needs brief cooking and is used in pilafs and soups.
Extra Coarse Grind: A larger grain best for hearty pilafs.

Culinary uses for bulgur

Bulgur's neutral, nutty flavor and texture make it versatile. Popular uses include:

Salads: The base for tabbouleh.
Pilafs: Cooked like rice with vegetables and spices.
Soups and Stews: Adds body and texture.
Meat Extender: A binder in dishes like kibbeh.
Breakfast Porridge: Simmered with milk and sweeteners.

Bulgur versus cracked wheat and couscous

Understanding the differences between bulgur, uncooked cracked wheat, and couscous is helpful for cooking. Below is a comparison:


Feature	Bulgur (Cracked Wheat, Parboiled)	Cracked Wheat (Raw)	Couscous (Steamed Semolina)
Processing	Parboiled, dried, then cracked.	Cracked from whole wheat berry without parboiling.	Rolled and steamed semolina flour pellets.
Cooking Time	Very quick, often just needs soaking.	Longer cooking time needed.	Extremely fast, often just requires rehydrating.
Texture	Chewy, firm, nutty, non-sticky.	Heartier and chewier, often retains more bran.	Light, fluffy, fine-grained.
Flavor	Mild and nutty.	More pronounced, earthy wheat flavor.	Very mild, absorbs other flavors.
Whole Grain Status	Always a whole grain.	A whole grain.	Typically not a whole grain unless specified.

Nutritional benefits of bulgur

Bulgur is a nutritious whole grain with fiber, vitamins, and minerals. It offers health benefits over refined grains.

High in Fiber: Excellent source of dietary fiber, important for digestion, preventing constipation, and promoting fullness.
Nutrient-Rich: Provides manganese, magnesium, iron, niacin, and folate.
Heart Health: Contributes to lower cholesterol and reduced cardiovascular disease risk.
Low Glycemic Index: Causes a slower rise in blood sugar, beneficial for blood sugar management.

Conclusion

Bulgur, or cracked wheat, is a versatile and nutritious whole grain. Its parboiling process makes it quick to prepare, suitable for dishes from tabbouleh to pilafs. Available in different grinds, it's a fiber-rich addition to many meals. For recipe ideas, check cooking sites like BBC Good Food.

Frequently Asked Questions

Bulgur is a form of cracked wheat, but they are not exactly the same. Bulgur has been parboiled before being dried and cracked, while cracked wheat is typically just cracked raw wheat berries. This extra step makes bulgur much quicker to prepare than cracked wheat.

While both are made from wheat, bulgur is a cracked whole grain, whereas couscous is a processed pasta made from semolina flour. Bulgur is a whole grain with more fiber and nutrients, while couscous is typically a refined grain with a finer, fluffier texture.

Yes, bulgur is a very healthy whole grain. It is high in fiber, rich in minerals like magnesium and iron, and contains B vitamins. Its high fiber content and low glycemic index make it beneficial for digestive health and blood sugar management.

Preparation depends on the grind size. Fine bulgur can often be prepared by simply soaking it in hot water for 10-15 minutes. Coarser varieties are best simmered on the stovetop in a liquid like water or broth for about 10-15 minutes.

No, bulgur is a wheat product and therefore contains gluten. It should be avoided by individuals with celiac disease or gluten sensitivity.

Bulgur is incredibly versatile and is the main ingredient in tabbouleh and kibbeh. It can also be used as a substitute for rice in pilafs, added to soups and stews for texture, or served as a breakfast porridge.

Dry bulgur can be stored in an airtight container in a cool, dry place for up to a year. Once cooked, it can be kept in the refrigerator for 4-6 days.