It is pre-cooked and cracked whole wheat. It was most widely used in the Mediterranean, Turkey, African countries and Middle Eastern countries. From these cuisines, we may know it as a component of the Lebanese salad tabbouleh, and other dishes such as pilaf, falafel and kubbeh.

It is easily digestible, contains more fibre than rice, vitamins A, C, E, B-complex vitamins - mainly B2, B3, B6, folic acid and minerals, most notably potassium, phosphorus and magnesium. It has a lower glycaemic index than rice and is suitable for diabetics.

In Czech cuisine, it is mostly used in patties, soups and as a side dish. Its preparation is simple and quick; sometimes it is just left to soak in hot water.

Bulgur contains gluten.

It has a neutral nature, retains fluids and has a sour taste. It is beneficial for the gallbladder and liver.