Bulgur wheat is cracked wheat that has been parboiled and dried before milling, most often from durum wheat; the term is used interchangeably with "bulgur." It has a nutty, earthy flavor and a chewy texture that ranges from fine, couscous-like grinds to coarse ones. It's central to Middle Eastern cooking, appearing in tabbouleh, pilafs, stews, and casseroles across Turkey, Syria, and Lebanon, and pairs well with parsley, mint, cumin, and lemon. Because it is a wheat product, bulgur wheat contains gluten and is not suitable for a gluten-free diet.