برغل ناعم من الضحى 500 جم

Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled.
Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed.
Cooked bulgur is 78% water, 19% carbohydrates, 3% protein, and contains negligible fat. A 100 gram (3.5 oz) reference serving supplies 83 calories, with no micronutrients in appreciable amounts of the Daily Value.
Bulgur (from Turkish: bulgur, itself from Persian: بلغور, romanized: bolġur (bolghur)/balġur (balghur), (from Arabic: برغل), is a cereal food made from the cracked parboiled groats (whole grains) of several different wheat species, most often from durum wheat. It originates in West Asian cuisine.
Armenians prepare bulgur as a pilaf in chicken stock, with or without sauteed noodles, or cooked with tomatoes, onions, herbs and red pepper.