Boulghour

The Boulghour , also called bourghol , boulgour , borghol or burghul , is a by-product of the durum Wheat removed from the its which wraps it, germinated, précuit with the vapor, dried and, finally, crushed.

Manufacture

One puts corn (this one can be various types, in particular of red or fair color) in a vast container (generally an open barrel on only one side) then one adds water to it. One places the whole at fire until the grains are cooked. Then, they are dried, often while placing them on a roof of house. After one week or two, one collects the grains of corn then one them must. Two types of boulghour are obtained: end and coarse.

Use

Of a Granulometry fine or coarse, brown or white, one cooks it by cooking it and or in the réhydratant. The boulghour is cooked like the Riz, in three times its volume of water until complete evaporation. It is very much used in the kitchen of the countries of the the Middle East, notammant in Lebanon (Taboulé, Kebbé, Imjadra…).

Generally, it is possible to usually replace the Riz by the boulghour in the dishes containing rice.

Nutritional aspects

The boulghour has the same food values as the pastes or the Semoule (other by-products of the durum Wheat). Rich person in Iron, Phosphorus, Magnesium and Vitamin S, his interest principal resides in his wealth of slow Glucide S.

Be-X-old: Булгур

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