Bulgur & Tomato Middle Eastern Recipe - Bhurgul Jarish vegan

Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled. Although very similar and often used in the same way. There are different grades of bulgur or bulgar or burghul, some are are very small grains and only need hot water poured over them to be cooked. Others and like the one we are using today are bigger and better for more substantial dishes and need to be cooked well. A cereal food made from the groats of several different wheat species, most often from durum wheat. It is most common in European, Middle Eastern, and Indian cuisine.a cereal food made from the groats of several different wheat species, most often from durum wheat. It is most common in European, Middle Eastern, and Indian cuisine. Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. In breads, it adds a whole grain component. It is a main ingredient in tabbouleh salad and kibbeh. Its high nutritional value makes it a good substitute for rice or couscous. In Indian cuisine, bulgur or daliya is used as a cereal with milk and sugar. In the United States is often used as a side dish, much like pasta or rice. In meals, bulgur is often mistaken for rice because it can be prepared in a similar manner, although it has a texture more like couscous than rice. A popular South American carnival food, bulgur is often prepared with flower pollen and tapioca syrup and fried in patties. In Turkey, bulgur is prepared (using pilavlık bulgur) as pilaf in chicken stock, with or without sauteed noodles, or cooked with tomatoes, onions and red pepper. The fine grind (köftelik bulgur) is used for making kısır, a bulgur salad similar to tabbouleh. The Saudi Arabian version of bulgur, popular in Nejd and Al-Hasa, is known as jarish. The Arabic word jarish simply means cracked or coarsely ground. The Saudi Arabian jarish dish is an ancient one.
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