Bulgur flour is made by grinding parboiled, dried, and cracked wheat (typically durum wheat). While bulgur is most commonly known in its coarse form for dishes like tabbouleh or kibbeh, bulgur flour is a finer version used in various baked and cooked applications.

Applications of Bulgur Flour:

• Flatbreads and traditional Middle Eastern baked goods

• Savory pastries and pies (can be mixed with other flours for structure)

• Kibbeh dough and vegetarian patties

• Thickening soups and stews

• Nutritional bars and snacks

It provides a nutty flavor and slightly chewy texture, and it’s often combined with other flours (like wheat or semolina) for structure in dough-based recipes. It is also valued for its fiber and slow-digesting carbohydrate content.