Bulgur is the traditionally cracked wheat grain used in the Levantine dish kibbeh.
Kibbeh is a family of dishes found across the Levant, especially in Lebanon, Syria, Palestine, and Jordan. A common version combines finely ground bulgur with minced meat, onion, and spices. The mixture may form an outer shell around a filling of meat, onions, and nuts, and it can be fried, baked, or served raw in particular preparations.
Bulgur is wheat that has been parboiled, dried, and cracked into different sizes. Its partially cooked nature makes it practical for dishes in which the grain is mixed with meat or shaped into a dough-like shell.
Kibbeh recipes vary considerably by region, and vegetarian versions also exist. Freekeh is another wheat product used in Levantine cooking, but its smoky flavor comes from roasting green wheat rather than the cracking process used for bulgur.