Bulgur's widespread popularity can be attributed to its versatility, nutritional benefits, and ability to adapt to diverse culinary traditions. Whether it's the fine bulgur in Middle Eastern tabbouleh, the coarser grains in North African hareesha, or the various applications in Western cuisine, bulgur continues to be a cherished ingredient that connects people through the joy of food. As we explore the rich tapestry of bulgur varieties worldwide, it becomes clear that this humble grain plays a significant role in shaping the global gastronomic landscape.


Bulgur, a versatile and nutritious whole grain, has been a staple in various cuisines around the world for centuries. Produced by parboiling, drying, and milling wheat, bulgur boasts a distinct nutty flavor and a chewy texture. With its high nutritional value, ease of preparation, and adaptability in diverse culinary traditions, bulgur has become a beloved ingredient worldwide. Let's embark on a journey to discover the different bulgur varieties found across the globe.

  1. Middle Eastern Bulgur:

    • Fine Bulgur (Burgul Halim): This type of bulgur is finely ground and commonly used in Middle Eastern dishes like tabbouleh and kibbeh. It has a quick cooking time, making it a popular choice for salads and side dishes.

    • Medium Bulgur (Bulgur #2): Slightly coarser than fine bulgur, this variety is often used in pilafs, stuffings, and stews. It maintains a pleasant texture when cooked, adding substance to various Middle Eastern dishes.

    • Coarse Bulgur (Bulgur #3): With a larger grain size, coarse bulgur is well-suited for heartier dishes like stews and casseroles. It requires a longer cooking time but provides a robust texture and a rich, nutty taste.

  2. Turkish Bulgur:

    • Koftelik Bulgur: Commonly used in Turkey for making köfte (meatballs), koftelik bulgur has a medium grind. It retains its shape well, making it ideal for dishes where a firmer texture is desired.

    • Pilavlik Bulgur: This fine-grain bulgur is often used in Turkish pilaf dishes, where it absorbs flavors beautifully while maintaining a light and fluffy consistency.

  3. North African Bulgur:

    • Tunisian Bulgur (Hareesha): In Tunisia, bulgur is used to make a traditional dish called hareesha. The coarser variety of bulgur is cooked with meat and various spices to create a hearty and flavorful dish.

    • Moroccan Bulgur (Belboula): Belboula is a Moroccan dish made with bulgur, milk, and spices. Moroccan cuisine often incorporates bulgur in both sweet and savory dishes, showcasing its versatility.

  4. European Bulgur:

    • Italian Bulgur (Couscous di Grano Duro): In Italy, bulgur is often referred to as couscous di grano duro. It is used in salads, soups, and various Mediterranean-inspired dishes, adding a unique twist to traditional recipes.

    • Bulgur in Eastern European Cuisine: Eastern European countries, such as Bulgaria and Romania, use bulgur in a variety of recipes. Bulgur is often found in soups, stews, and side dishes, contributing to the rich tapestry of flavors in the region.

  5. American and Western Varieties:

    • Bulgur in Salads and Veggie Burgers: In the United States and other Western countries, bulgur is commonly used in salads and vegetarian dishes. Its quick cooking time and ability to absorb flavors make it a popular choice for those seeking nutritious and delicious alternatives.