I'm Semi-Coarse Bulgur برغل وسط

Commercial bulgur is usually made from durum wheat, though other wheat species can be used. Bulgur has a nutty flavour and can be served as a side dish, similar to rice or couscous, and is often used in baked goods, pilafs, and soups. As a whole-wheat product, bulgur is a good source of dietary fibre, protein, iron, and vitamin B6 and contains gluten.

Bulgur remains an important ingredient in Middle Eastern cuisine and is also common in India and the Balkan states. It is the main ingredient in tabbouleh (a salad of bulgur, tomatoes, onions, and herbs) and kibbeh (ground meat patties with onions and spices). Since the early 1900s, bulgur has grown in popularity as a health and gourmet food in the United States and western Europe.