Bulgur (aka burghul, bulgar, bulghur) is derived from whole wheat grains (durum being the most common). The grains are first parboiled or steamed and then dried before being cracked into various textures. Bulgur can be found with the bran and germ attached but often they are removed. Similar to converted rice, the nutrients from the bran are absorbed into the endosperm during par-cooking, resulting in a more nutritious grain. Bulgur is high in fiber and contains very little fat.

Because bulgur has been pre-cooked, it requires very little preparation before it can be eaten. It can simply be soaked until it is rehydrated or it can be cooked using the steaming, pilaf or risotto methods. It has a delicious, nutty flavor and can be used in many areas of cooking from breakfast cereals to stews, salads, soups, vegetarian burgers and more.