Bulgur is a whole wheat product made by parboiling wheat kernels, drying them, and cracking them into smaller pieces, a process that shortens cooking time compared to raw wheat. It is a staple of Middle Eastern and Mediterranean cooking, usually made from hard durum wheat, and is milled from fine, couscous-like grinds to coarse ones depending on use. It has a nutty, earthy flavor and a chewy texture, and forms the base of tabbouleh, pilafs, stuffed vegetables, and meat dishes across Turkey, Syria, Lebanon, and neighboring cuisines. As a wheat product, bulgur contains gluten and is not suitable for a gluten-free diet.