Sizing Up Bulgur

Bulgur has been an important source of nutrition across the Middle East, North Africa, and eastern Europe for roughly 4,000 years. It's made by parboiling whole wheat (usually durum) kernels, drying them, and pulverizing them into granules that are graded by size (see right), #1 being the smallest and #4 being the largest. Coarser granules are often boiled until chewy-firm and used for pilaf; medium- and fine-grind bulgur are typically soaked in water and then tossed in salads (such as tabbouleh or eetch), bound up in kibbeh or kofte (such as our vospov kofte), stuffed into vegetables, or stirred into soups.

Handy Size Comparison

FINE GRIND is similar to raw sugar

MEDIUM GRIND is similar to mustard seeds

COARSE GRIND is similar to sesame seeds

VERY COARSE GRIND is similar to steel-cut oats

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