Burghul

Bulgur (from Turkish bulgur , known as pourgouri in Greece and as burghul (Arabic برغل) in countries of the Middle East and North Africa) is a cereal food made from several different wheat species, but most often from durum wheat. The key attributes of traditional bulgur production are that the grain is parboiled, dried (usually by spreading in the sun) and then de-branned. Bulgur is often confused with cracked wheat, which is made from crushed wheat grains which have not been parboiled. Although traditionally de-branned, bulgur and cracked wheat products available in shops may or may not have had their bran removed. Thus there are whole-grain, high-fiber versions of each. Bulgur is most often found in Turkish, Middle Eastern, Indian and Mediterranean dishes. It has a light and nutty flavor.
See more at Wikipedia.org...