A.K.A
Sometimes bulgur is incorrectly labeled as cracked wheat. The two look alike and can be substituted for each other, but they aren’t exactly the same: cracked wheat isn’t precooked, as bulgur is.
它是什么？
布尔格尔（Bulgur）是中东厨房的主食，由全麦莓制成，这些全麦莓已被蒸，船藏，干燥和破裂。因为它已经煮熟，所以它只需要补液，不需要进一步的烹饪即可食用。Bulgur的风味是小麦，其质地松脆。尝试将其热加入，用扁豆和温暖的香料，在诸如Tabbouleh之类的沙拉中冷，与鹰嘴豆结合在一起，以配以配菜或馅料，或与碎牛肉或羊肉混合。
Kitchen math:
1 cup raw = 3-1/2 to 4 cups cooked
没有吗？
You can substitute cracked wheat, but because it isn’t precooked, it needs about 15 minutes of simmering to get tender.
How to choose:
Bulgur comes in several grinds. A fine or medium grind is good for salads and baked goods, and medium or coarse grinds are better for pilafs or stuffings. Bulgur can go rancid quickly, so buy small amounts from a source with high turnover.
How to prep:
No soaking is necessary since bulgur is already cooked. To reconstitute it, put the bulgur in a heatproof bowl and pour boiling salted water over it, using 1 part bulgur to 1 to 2 parts water. The bulgur should absorb the liquid and fluff up in 15 to 60 minutes, depending on the coarseness of the grind (finer grinds take less time). If there’s excess water once the bulgur is tender, drain it. Let the grains rest for 10 or 20 minutes to help them dry out and separate, then fluff them with a fork.
How to store:
存放在一个凉爽干燥的地方，并在几个月内使用。
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