Bulgur, bulghar, bulgar, or burghul is made up of wheat kernels that have been steamed or soaked, then dried and crushed. This processing makes bulgur quicker to prepare than wheat berries or cracked wheat.

Cover 1 cup (120 ml) bulgur with 2-1/2 cups (300 ml) boiling water or stock, cover, and let stand about 30 minutes. Drain out any excess liquid, and the bulgur is ready to use to make pilaf or tabouli (tabouleh). See also kibbeh.

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