mezzomediBulgur
Pre-cooked cracked wheat with a toasted hazelnut note, base of tabbouleh.
Bulgur is cracked and parboiled wheat, offering a light, granular texture with a slightly nutty taste. It forms a highly appreciated whole grain base in Mediterranean cuisine, particularly in the Middle East, for its versatility and quick preparation.
Best pairings
Olive oil Classic88%Fat that coats bulgur and carries the flavors of accompaniments.
Flat-leaf parsley Classic87%Bulgur and parsley, the heart of Levantine tabbouleh.
Mint Classic82%Mint and bulgur, the heart of tabbouleh.
Tomato Classic82%Tomato and bulgur, essential in tabbouleh and kisir.
Lemon Classic82%Lemon brightens the bulgur in tabbouleh.
Cucumber Classic82%Watery, crisp freshness that balances bulgur's dense, dry texture.
Garlic Classic82%Penetrating aromatic power that deeply seasons and unifies a dish's flavors.
Feta Classic81%Salty and acidic cheese that enhances seasoning and brings creamy richness.
Extra virgin olive oil Classic80%Olive oil on bulgur in salads.
Pomegranate molasses Classic80%Pomegranate molasses on bulgur (Turkish kisir).
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with bulgur?
Bulgur pairs especially well with olive oil, flat-leaf parsley, mint, tomato and lemon. Fat that coats bulgur and carries the flavors of accompaniments.
What can I substitute for bulgur?
If you don't have it, try: couscous, freekeh.