bulgur
noun/ˈbʌlɡə(ɹ)/ · /ˈbʊlɡə(ɹ)/
Etymology From Ottoman Turkish بلغور (bulğur) (modern Turkish bulgur), by metathesis from older بورغول (burğul), from Arabic بُرْغُل (burḡul), from Persian برغول (barġul), پرغول (parġul).
1
Wheat grains that have been steamed, dried, and crushed; a staple of Middle Eastern cooking.
- Before man baked bread, he made bulgur by parboiling wheat and spreading it out in the sun to dry. […] Every household in the Near East prepared a year's store of bulgur in the fall after the wheat harvest.1961, Frederic R. Senti, W. Dayton Maclay, “Age-Old Uses of Seeds and Some New Ones”, in Yearbook of Agriculture, The United States Department of Agriculture, page 31: