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Происхождение этой крупы описано здесь: http://www.innvista.com/health/foods/seeds/wheat.htm Очевидно, что никакого отношения к Болгарии она не имеет (скорее, к Ближнему Востоку) Bulgur wheat (bulghur, bulgor, bulgar, boulgar, borgul, borgol, boulgur, bulghar, bulghour, burghul, burghoul, bourghoul; arisah (Bible): Whatever the name and however it is spelled, bulgur wheat is basically whole wheat that has been washed, steamed, dehulled, parched or dry-cooled, cracked, then sifted into various forms. Some view it as the same as cracked wheat and can be substituted for it. However, there is a major difference between the two. Cracked wheat is uncooked while bulgur wheat has been steamed, which makes a world of difference to the knowledgeable cook as preparation time is vastly different. Bulgur wheat developed from a very practical need. The people of the Middle East never had an abundance of fuel so had to find a way to shorten the cooking time of their meals. They took the wheat berries and steamed them, then dried them in the sun. They were then cracked and stored until such time as small quantities were needed, which shortened their soaking and cooking times. From a nutritional standpoint, this was the perfect way to keep the benefits of the nutrients intact since the minimal processing hardly affects the protein content or the amounts of phosphorus, potassium, and calcium. Thus, bulgur wheat retains the same nutrient values as a whole kernel of wheat. Throughout the Middle East, bulgur is frequently combined with a chick-pea purée and leban (sour milk), which serves as a replacement for expensive commercial baby foods. Bulgur can be made from either red or white wheat.
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