Bulghur is a grain from the ancient Middle East; from there it spread quickly around the world. Bulghur is wheat berries that are partially hulled, steamed, then cracked and dried. Often confused with cracked wheat, both look the same, however, Bulghur is steamed (precooked) unlike cracked wheat. Bulghur is gritty and flaky and used primarily in Tabbuleh or Tabouli (a dish containing mint, tomatoes, lemon juice, scallions and parsley). Bulghur is also commonly used as a meat substitute.
Store bulgur in an airtight container in a cool, dry place for up to six months.For longer keeping, store in the freezer.
Bulgur cooks quickly. Add one cup bulgur to two cups cold water; bring to a boil, cover and simmer for 12 to 15 minutes or until tender.
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