Bulgur Wheat Pilavi (Turkish Cracked Wheat Pilaf)

Bulgur and couscous. Are they the same thing? Of course, they are! Just like apples and oranges, or cats and dogs. Just kidding.  Here’s whats up with these two totally different ingredients:

Bulgur is a whole grain made from cracked wheat that has been par-cooked, dried, and then ground into smaller pieces. It is a popular ingredient in Middle Eastern and Mediterranean cuisine, including Turkish, Lebanese, and Moroccan dishes. Bulgur has a nutty flavor and a slightly chewy texture, and cooks quickly while still being high in fiber, protein, and essential vitamins and minerals.

Couscous, on the other hand, is a tiny semolina-based pasta that is commonly used in North African and Middle Eastern cuisine. It is made by rolling and shaping semolina flour and then steaming it to cook. Couscous has a mild flavor and a light, fluffy texture. It is nowhere near as nutritious as bulgur.

Bulgur is a minimally processed form of wheat, and therefore it is not gluten-free. Gluten is a protein found in wheat, barley, and rye, and it is what gives bread and other wheat-based products their chewy texture. Unfortunately, this means that bulgur is not suitable for people with celiac disease or gluten intolerance

Bulgur pilavi can last in the refrigerator for up to four days if refrigerated in an airtight container after it has first cooled to room temperature.

🔥Stovetop reheating
To reheat the bulgur pilaf on the stove, add a splash of water to the pot and heat over low heat. Stir occasionally to ensure that the bulgur heats evenly. 

☢️How to reheat the bulgur pilaf in the microwave
Transfer the pilaf to a microwave-safe dish and cover it loosely with a lid or plastic wrap. Heat on high for 1-2 minutes, stirring occasionally until heated through.
Be careful not to overcook the bulgur pilavi when reheating, as it can become dry and lose its texture. Reheat only the amount that you plan to eat and store the rest in the refrigerator until ready to use.

Do not freeze the pilaf, as the texture of the bulgur will become mushy and unappetizing when thawed.

Got leftover bulgur from making this recipe? A few great Turkish cracked wheat recipes you can mess with are Fellah Koftesi, cig koftesi, and ezogelin corbasi. Want a cracked wheat recipe from somewhere else to rock?

This daliya recipe from India is hearty and wonderful tasting!

That depends on what you're after. Bulgur wheat is a whole grain that’s higher in fiber and takes less time to cook than most rice. It’s great in salads, bowls, or as a base for saucy dishes. If you’re into grain bulgur dishes like bulgur tabbouleh, it’s a solid swap for rice with more texture and nutrition packed in.

It’s usually just called bulgur wheat in the U.S., but sometimes you’ll spot it labeled as wheat grain or cracked wheat (though that’s not quite the same). You’ll find versions ranging from fine bulgur (great for salads) to coarser types perfect for warm meals and stews.

Yes! Bulgur wheat is considered a nutritious grain, especially if you’re looking for fiber, plant-based protein, and quick-cooking options. It’s a staple in Middle Eastern meals for a reason. Plus, when you soak bulgur instead of boiling it, you retain more of that whole grain goodness.

Depends on your vibe. Bulgur wheat is earthier and cooks faster, while quinoa’s got a nuttier flavor and is gluten-free. Want something warm, chewy, and perfect in grain bowls or to prepare bulgur for mezze-style spreads? Go bulgur. Craving fluffy protein-rich grains in salad? Quinoa wins that round.