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How To Cook Bulgur (All Types)

Medium bulgur after soaked in a grey bowl with a fork inside it.

How to cook fine bulgur, medium bulgur, coarse bulgur and very coarse bulgur with a basic method.

Ingredients

Scale
  • 1 cup bulgur
  • hot water (1 cup for fine and medium types. 2 cups for coarse and very coarse types)
  • 1 teaspoon salt
  • 2 tablespoon olive oil

Optional:

  • black pepper
  • chili powder
  • dried mint
  • chopped parsley

Instructions

Fine Bulgur (red or white): Soak 1 cup bulgur with 1 cup hot water. Sprinkle salt and add in olive oil. Give it a stir. Let it rest covered for 10 minutes.

Medium Bulgur: The same method with fine bulgur. Let it rest covered for 15 minutes.

Coarse Bulgur: Put 1 cup bulgur and 2 cups hot water in a small pan. Add in olive oil. Bring it to a boil and reduce the heat to the lowest. Cook covered for 15 minutes or until the water is absorbed. Remove from heat and let it rest for 15 minutes before serving. Fluff it with a fork and then serve. 

Very Coarse Bulgur: The same method with the coarse bulgur. Cook it for 20 minutes.

Notes

  1. These are the basic steps of cooking bulgur. You can customize it to your liking. For example, you can substitute vegetable stock or chicken/beef stock for plain hot water. Also, you can add any spices or herbs you like. We listed ours above.
  2. It’s better to cover the bowls with a kitchen towel when soaking. This helps bulgur absorb water better.

  3. If bulgur is not soft enough after soaking or cooking, you can add a little more hot water and let it absorb it in a few minutes. 

  4. If you like, you can substitute butter for olive oil when cooking coarse and very coarse bulgur. We don’t recommend this for fine bulgur though.

  5. When you cook coarse or medium coarse bulgur, let it rest for 15 minutes before serving.

  6. After cooking bulgur, you can store it in airtight containers and use it as needed, in salads, soups or as it is.

Nutrition

Keywords: bulgur, how to cook bulgur, bulgur wheat, fine bulgur, coarse bulgur