16:34 Oct 26, 2009 

It is Bulgur, not Burgul.
This is the point Ms Nevine, and this is how importers got confused and turned the Bulgarian wheat into Burgul (in Arabic).
As soon as I get back from my holiday, I will post the name of the reference book.
Regards

22:59 Oct 24, 2009 

Miss Hassoun I found this site Http://www.sunnylandmilk.com/burgulhistory.html.. very useful info , by the way the dish where green burgul is mixed with buttermilk is call kishek.

22:41 Oct 24, 2009 

I do not agree with you Ms Hassoun about Burgul coming from Bulgaria. Mind you the dishes consisting of burgul wheat either cooked directly into oven meat and vegeatable dishes or cracked when green and mixed with Laban Rayeb (Buttermilk) is an ancient Egyptian dish. Please note that Egypt was the wheat cradle for The Roman Empire something like 3000 years or more. So wheat was known and way before Bulgaria existed. Actually that requires a historian on board.

13:27 Oct 24, 2009 

In old times, some arabic countries used to import wheat.
Bulgaria was the main exporter of wheat. Once received, this wheat was called bulgur since it came from Bulgaria.
Bulgaria in Arabic is بلغاريا
the Bulgarian wheat was then called قمح بلغاري
And through the years, the word was transformed into برغل

16:24 Oct 23, 2009 

البرغل هو حبات القمح التي تم جمعها وتركها في الشمس لتجف ثم تجرش بدرجات مختلفة حسبما ستطبخ .
إذا كان الطبق سلطات باردة كالتبولة اللبنانية أو الكيسير التركية فإن البرغل يجرش منوسطا أو ناعما (كالكبه أو الكبيبه الشامي)، إذا كان للطبيخ الساخن كما في ألاطياق المصريه ك " طاجن في الفرن باللحم أو الخضراوات" ، أو لحشو الطيور "حمام او دجاج محشي" فإنه لا يجرش. وقد تجمع حبات القمح قبل أن تنضج بالكامل وتكون خضراء اللون وتترك كاملة وتسمي فريك أخضر وتطبخ في أطباق ساخنة.