Bulgur - the Middle Eastern Grain

Bulgur is produced in the Middle East, most often with durum wheat. The name comes from the Armenian, and the product became well-known as it was introduced into other countries with the Armenian exodus of the early 20th century. Turks use the same name, while Lebanese Arabs call it berghol or boughol. Originally bulgur was a method of preserving wheat in good condition, as the pre-cooking allowed the minerals to migrate to the center of the grain. Once boiled, the grains are dried on roofs and then stored until use. Only just before being used is the bran separated from the grain, which is cracked into pieces larger than couscous. When produced industrially, these two processes are consecutive.