how many grams in a tablespoon of bulgur?

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things people ask

• Why would a recipe call for bulgur by the tablespoon?
  Tablespoon-scale bulgur shows up in kibbeh and köfte mixtures, where a few spoonfuls of fine #1 bulgur are kneaded into ground meat to bind moisture and add a faint chew. It also appears in lentil soups like Turkish ezogelin, which lean on a couple of tablespoons of bulgur to thicken the broth without turning it stodgy. Each tablespoon adds about 9.5 g of dry grain.
• How much water does a tablespoon of bulgur soak up?
  A tablespoon of fine bulgur (around 9.5 g) absorbs roughly 15 to 20 mL of water as it hydrates, finishing at two to three tablespoons of soft grain. For coarse grades, use hot water or a brief simmer; fine grades hydrate fully in cold water within half an hour. Add the liquid gradually if you are mixing bulgur into a meat paste — too much at once and the binder slackens.
• Can I substitute cracked wheat tablespoon-for-tablespoon?
  Cracked wheat is similar in weight per tablespoon but is raw rather than parboiled, so it needs longer cooking and more liquid. A tablespoon-for-tablespoon swap works for thickening a long-simmered soup, but it will not soften by cold-soaking the way bulgur does in a tabbouleh. For kibbeh and quick salads, stay with bulgur.

related conversions

• Bulgur: cups to grams
• Bulgur: teaspoons to grams
• Bulgur guide