Translation for 'bulgur' from English to Bulgarian

bulgur {noun}

булгур {м}гастр.

• It originated in Gaza Strip, Palestine, and is made of soft bulgur, cinnamon, pecan nuts, and dairy fats.
• Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils, and bulgur/burghul (cracked wheat). Rice takes the place of potatoes.
• Traditionally made with raw meat, there are vegetarian variations made with bulgur and in Urfa, a local meatless version is made with scrambled eggs.
• "Kibbeh nayyeh" or raw "kibbeh" (...) is a Lebanese mezze. It consists of minced raw lamb mixed with fine bulgur and spices.
• Many other dishes feature bulgur wheat. The annual "Silifke Yoghurt Festival" takes place in May.

• Mansaf (...) is a traditional Levantine dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
• Parboiled and cut durum wheat groats, known as "bulgur", are an essential ingredient of many Middle Eastern dishes such as "mansaf" and "tabbouleh".
• Turkish cold bulgur soup, Bat or Bad (...) is a national meal of Tokat,Sivas,Amasya Turkish cuisine.
• Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled.
• Khubeza patties (...) are fried patties made of khubeza, a variety of a mallow native to the Levant region) combined with bulgur, pita crumbs, eggs, spices, garlic and onions.

• ‘Bulgur’un Halleri’ was written by Nursen Doğan and about different ways of cooking bulgur published by Boyut is still on shelves today.
• Nasser Abdulhadi's Ramallah restaurant "Zeit wa Zaatar" holds the Guinness World Record for the world's largest tabouleh (an Arab salad of chopped parsley, bulgur, onion, tomato, and mint).
• The term "kubbeh" is also used in some countries to refer to "kibbeh", a type of paste made of bulgur and meat that is used in a variety of regional dishes.
• Keshkegh is a bulgur pilav based dish with lamb or chicken; it is cooked in a broth and flavored with butter, cinnamon and pepper.
• Traditionally, bulgur is used for the pilafs. The bulgur pilafs can include orzo ([...]; Gaziantep dialect: "Şʿāreli burgul pilov") or ground beef ([...] or [...] , [...] 'tavern pilaf').