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Turkic-speaking tribes making up the basic population of Bulgaria on the Volga.

The Bulgars came to the central Volga Region from the Azov region in the second half of the seventh century, after the fall of Great Bulgaria (a state which arose in the seventh century between the Don and Kuban rivers). This has been corroborated by archaeological data. The Bulgars cooperated with local tribes that belonged to the Finno-Ugric language group. With the coming of the Bulgars, who built a strong military organization and achieved political hegemony in the Volga-Kama region, Turkic languages began to spread throughout the central Volga Region. The Bulgars played a major role in the consolidation of local tribes in the creation of their feudal state. The origins of some peoples of the Volga and Kama regions can be traced to the Bulgars (Chuvashes, Kazan Tartars, and others).


References in periodicals archive ?
and the weirdly named soslu patlican (small cubes of diced aubergine sauteed with onions and peppers in a Mediterranean tomato sauce topped with melted cheese and served with bulgar wheat rice topped with melted cheese).
1 Put the bulgar wheat in a large bowl and stir in a spoonful of the pack-a-punch dressing .
3 Marinated free range chicken with lemon, honey, toasted sunflower and pumpkin seeds and bulgar wheat salad Serves 4 -1 chicken or baby chicken, spatchcock style (back bone removed) Marinade: - 90g runny honey - 50g rapeseed oil - 20g garlic - 10g coriander - 15g almond paste Bulgar wheat salad: - 200g cooked bulgar wheat - 15g sunflower seeds - 15 pumpkin seeds - 10g preserved lemon, peel into fine strips - Parsley - Mint - Salt and pepper - 80g rapeseed oil - 29g flaked almonds Dressing: - 30g clear runny honey - Juice of lemon - 80g olive oil Method Blend marinade ingredients into a smooth paste and brush on chicken Marinate over night Cook chicken at 220oC for 20 minutes, leave and rest.
Go to any Tunisian home during iftar time, and if there is one dish you are most likely to find on their table it will be the finger licking Shorba Freek Allosh (lamb and bulgar soup)," says Imean Kefi.
Haim Cohen prepares South American ceviche with herb and bulgar and serves it over Greek tzatziki at his restaurant Yafo Tel Aviv.
Beetroot Tabbouleh with leftover parsley, bulgar and vegetables
But it is too late, and Belisario, fatally wounded in a conflict with Bulgar invaders, dies.
Green-toned color photos (to go with the green highlights of ingredients throughout) accompany such dishes as Figgy Quinoa Pilaf, Vegetable Potpie Bowls, and Bulgar Pilaf with Chickpeas and Cranberries, making for a collection packed with unusual flavors and appeal.
Zavallis, never one to be left behind when there are points to be scored, popped over the Bulgar line for a try, to be followed by Mike Asprou dropping the ball into the opposition corner where the Moufflons' pack mauled the ball over the line for big Steve Eleftheriou to touch down, taking the score to 20-0.
This means waving goodbye to white bread, rice and pasta-based meals and replacing them with a plate packed with vegetables, lean meat or alternative protein and a palmful of wholegrains (quinoa, wholegrain rice, bulgar wheat).
A Bulgar tabloid article stated that Muslims worshipped pigs, inciting a libel case from Muslim associations.
Before we were always having bulgar, lentils, rice, and canned food.