pourgouri or boulgouri

Boulgouri (also spelled pourgouri or bulgur) is a cereal food made from durum wheat grains that have been parboiled, dried, and cracked into coarse fragments. Originating in the Levant and widely used throughout Middle Eastern, Mediterranean, and Balkan cuisines, boulgouri is produced by partially cooking hulled wheat berries, then drying and grinding them into granules of varying sizes. The grain has a nutty, earthy flavor and a light tan to medium brown color depending on the degree of roasting. Common varieties are classified by granule size: #1 (fine), #2 (medium), #3 (coarse), and #4 (very coarse), with medium and coarse grades being most prevalent in traditional cooking.

The production process of parboiling before drying creates a grain that is partially cooked, reducing overall cooking time and increasing nutritional bioavailability compared to whole wheat. This ancient preparation method has been documented for over 4,000 years and remains a staple in Levantine, Turkish, and Armenian cuisines.

Boulgouri is a versatile grain used in both cold salads and hot pilaf-style dishes across the Mediterranean and Middle East. The most well-known preparation is tabbouleh, a Levantine salad combining finely cracked boulgouri with parsley, tomatoes, lemon juice, and olive oil. Coarser grades are simmered as a side grain pilaf, often combined with vegetables, legumes, or meat. In Turkish and Armenian cuisines, it appears in köfte (grain and meat patties) and various pilafs. The medium grind rehydrates quickly in boiling water or broth without extensive cooking, making it economical and practical. It pairs well with Mediterranean flavors including mint, parsley, lemon, cumin, and olive oil, and readily absorbs the flavors of accompanying ingredients.