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- Le boulghour, nom d'origine turque bulgur, aussi appelé bourghol, boulgour, borghol ou burghul, est un sous-produit du blé dur débarrassé du son qui l'enveloppe, germé environ 2 à 3 semaines, précuit à la vapeur, séché et, enfin, concassé. Own research - by L3r0y
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- Le boulghour se cuit comme le riz, dans trois fois son volume d’eau jusqu’à évaporation complète. Il est très utilisé dans la cuisine des pays du Moyen-Orient, notamment au Liban (tabboulé, kebbé, mjadra au bourghol...) - Wikipedia
 by L3r0y - Related KudoZ question
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- Булгурът има широка употреба в българската национална кухня. Булгур е турска дума и означава олющено и натрошено на късчета жито. Много често се е използвал като заместител на ориза, но в съвременната българска кухня се предпочита заради хранителните му качества.
Own research - by Lyudmila Staneva
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- Булгурът има високи хранителни стойности, използва се в супи, пилафи, като плънка също. Той е добър заместител на ориза или кускуса - Wikipedia by Lyudmila Staneva
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