Bulg

Bulg is not a standard entry with a single fixed meaning in reference works. In practice, it may appear as a shorthand for bulgur in culinary contexts, or as an informal truncation in notes referring to Bulgars or Bulgarians. The most widely attested sense is bulgur itself.

Bulgur is a cereal grain product made from parboiled, cracked wheat. It originated in the Near East and Mediterranean region and is sold in coarse, medium, and fine grinds. The production process typically involves washing, parboiling, drying, and cracking the wheat kernels. Bulgur cooks quickly, usually in 10–20 minutes, and can be eaten hot or cold. It is a staple in dishes such as tabbouleh, pilafs, and various salads, and can be used as a base for stuffing or as a grain in soups. Nutritionally, bulgur is high in dietary fiber and protein and provides minerals such as iron and magnesium; it is naturally low in fat and is a gluten-containing food derived from wheat.

Historically, the term Bulgar (and its variants) relates to a group of Turkic-speaking peoples who founded the First Bulgarian Empire in the 7th century in the Balkans. Modern Bulgarian refers to the Slavic language spoken in Bulgaria today. In most modern contexts, the terms Bulgarian for the people and language are preferred over the shorthand 'bulg.' While “bulg” can appear in some texts as a clipped form, it is not standard usage in scholarly writing.