Understanding Burgul: A Versatile Wheat Flour for Middle Eastern and North African Cuisine

Burgul is a type of wheat flour that is commonly used in Middle Eastern and North African cuisine. It is made from hard, high-protein wheat that is ground into a fine, powdery flour. Burgul is often used to make flatbreads, such as pita and lavash, as well as other baked goods like bread and pastries.

Burgul is similar to all-purpose flour, but it has a slightly different texture and flavor. It is more dense and has a slightly sour taste, which makes it well-suited for yeast-based doughs. Burgul is also higher in protein than all-purpose flour, which can make it more challenging to work with, but it can also result in a more tender and chewy final product.

Overall, burgul is a versatile and important ingredient in many Middle Eastern and North African cuisines, and it is worth trying out if you are looking to explore these culinary traditions.

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