{"id":12923,"date":"2025-04-23T09:16:18","date_gmt":"2025-04-23T09:16:18","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=12923"},"modified":"2025-12-18T11:48:46","modified_gmt":"2025-12-18T11:48:46","slug":"le-boulgour","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/fr\/le-boulgour\/","title":{"rendered":"Le boulgour"},"content":{"rendered":"\n<p><strong>S<em>oultana Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/p>\n\n\n\n<p>Le boulgour est consid\u00e9r\u00e9 comme le fast-food de la pr\u00e9histoire, car avec tr\u00e8s peu de pr\u00e9paration et de ressources \u00e9nerg\u00e9tiques, il peut \u00eatre transform\u00e9 en un repas d\u00e9licieux et d&rsquo;une grande valeur nutritive. Il est fabriqu\u00e9 \u00e0 partir de grains de bl\u00e9 purs qui ont mijot\u00e9 pendant un certain temps, ont bien s\u00e9ch\u00e9 au soleil, ont \u00e9t\u00e9 d\u00e9barrass\u00e9s de leur enveloppe puis moulus. Sous cette forme, il se conserve facilement et peut \u00eatre pr\u00e9par\u00e9 tr\u00e8s rapidement, apr\u00e8s avoir \u00e9t\u00e9 tremp\u00e9 et bri\u00e8vement bouilli, pour constituer un repas tr\u00e8s nutritif et sain, seul ou accompagn\u00e9 d&rsquo;autres ingr\u00e9dients. Le plus ancien boulgour de Gr\u00e8ce date d\u2019il y a 4000 ans et a \u00e9t\u00e9 d\u00e9couvert par des recherches arch\u00e9obotaniques dans deux villages du nord de la Gr\u00e8ce, \u00e0 Mesimeriani Toumpa et Archontiko Giannitson, non loin de Thessalonique (photo 1). Des centaines de grains de bl\u00e9 moulu y ont \u00e9t\u00e9 trouv\u00e9s, bouillis et moulus avant d&rsquo;\u00eatre br\u00fbl\u00e9s par le feu qui les a conserv\u00e9s dans le sol du site arch\u00e9ologique.<\/p>\n\n\n\n<p>La pr\u00e9paration du boulgour dans l&rsquo;Antiquit\u00e9 est mentionn\u00e9e dans l&rsquo;ouvrage G\u00e9oponika, r\u00e9dig\u00e9 sur ordre de l&#8217;empereur byzantin Constantin Porphyrog\u00e9n\u00e8te et datant du Xe si\u00e8cle apr\u00e8s J.-C. Il est toutefois consid\u00e9r\u00e9 comme contenant des informations datant de l&rsquo;Antiquit\u00e9. Dans ce texte, le terme <em>chondros poiesis<\/em> d\u00e9crit la pr\u00e9paration du boulgour, connu sous le nom de chondros, avec des \u00e9tapes similaires \u00e0 celles que nous connaissons aujourd&rsquo;hui : les graines de bl\u00e9 enrob\u00e9es de <em>farro<\/em> doivent \u00eatre bouillies, \u00eatre broy\u00e9es avec du gypse et du sable blanc, puis tamis\u00e9s en trois tailles diff\u00e9rentes, en veillant \u00e0 ce que tout cela soit fait pendant les jours les plus chauds de l&rsquo;ann\u00e9e afin que le boulgour ne devienne pas aigre. Il est m\u00eame soulign\u00e9 dans cet ouvrage que la meilleure partie du boulgour est la partie la plus \u00e9paisse, le chondros, les autres parties venant ensuite.<\/p>\n\n\n\n<p>La transformation du grain de bl\u00e9 en boulgour est connue en Gr\u00e8ce depuis la pr\u00e9histoire, continue dans l&rsquo;Antiquit\u00e9 et se poursuit encore aujourd&rsquo;hui, soulignant la continuit\u00e9 d&rsquo;un aliment de base qui est \u00e9galement une recette ancestrale. C&rsquo;est un ingr\u00e9dient nutritif pr\u00e9sent dans de nombreuses recettes \u00e0 la place du riz, qui est arriv\u00e9 beaucoup plus tard en Gr\u00e8ce. Les textes d\u2019Hippocrate mentionnent l&rsquo;utilisation de pain avec du chondros, c&rsquo;est-\u00e0-dire avec du boulgour comme ingr\u00e9dient, un pain consid\u00e9r\u00e9 comme tr\u00e8s nutritif, mais difficile \u00e0 dig\u00e9rer. Aujourd&rsquo;hui, m\u00eame si la technologie a remplac\u00e9 les techniques traditionnelles, la fabrication artisanale du boulgour utilise exactement les m\u00eames ingr\u00e9dients et les m\u00eames \u00e9tapes que dans la pr\u00e9histoire : du bl\u00e9, de l&rsquo;eau, un soleil br\u00fblant et beaucoup de travail, pour un r\u00e9sultat unique et savoureux (image 2).<\/p>\n\n\n\n<p>Image 1<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"399\" height=\"339\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-5.jpeg\" alt=\"\" class=\"wp-image-12924\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-5.jpeg 399w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-5-300x255.jpeg 300w\" sizes=\"(max-width: 399px) 100vw, 399px\" \/><\/figure>\n\n\n\n<p>Grains de bl\u00e9 carbonis\u00e9s provenant de Mesimeriani Toumpa, pr\u00e8s de Thessalonique, environ 2100-1900 avant J.-C. Valamoti et al. 2019, Journal of Archaeological Science<\/p>\n\n\n\n<p>Image 2<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"692\" height=\"388\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-6.jpeg\" alt=\"\" class=\"wp-image-12925\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-6.jpeg 692w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-6-300x168.jpeg 300w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-6-1200x675.jpeg 1200w\" sizes=\"(max-width: 692px) 100vw, 692px\" \/><\/figure>\n\n\n\n<p>Pr\u00e9paration de boulghour dans le village de Kosmati, dans la r\u00e9gion de Grevena, octobre 2017<\/p>\n\n\n\n<p>Source de la photo Soultana Maria Valamoti, 2023, Plant Foods of Greece, University of Alabama Press<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Le boulgour est consid\u00e9r\u00e9 comme le fast-food&#8230;<\/p>\n","protected":false},"author":7,"featured_media":7977,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[759,5285],"tags":[3163,1671,3162],"class_list":["post-12923","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-istoria-fr","category-saveurs-anciennes","tag-gastronomie","tag-ellada-fr","tag-istoria-fr"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le boulgour - Agriculture invers\u00e9e<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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