Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Bulgur Wheat

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now


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.

What is it?

A staple in Middle Eastern kitchens, bulgur is made from whole wheatberries that have been steamed, hulled, dried, and cracked. Because it’s already cooked, it only requires rehydrating and no further cooking to serve. Bulgur’s flavor is wheaty, its texture crunchy-tender. Try serving it hot as a pilaf with lentils and warm spices, cold in salads like tabbouleh, combined with chickpeas for a side dish or stuffing, or mixed with ground beef or lamb.

Kitchen math:

1 cup raw = 3-1/2 to 4 cups cooked

Don’t have it?

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:

Store in a cool, dry place and use within a couple months.

Click here to purchase


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial