A type of wheat originating in Turkish cuisine. To make bulgur, wheat is cooked and then dried in the sun. The technique is an ancient way to preserve wheat without grinding it into flour. It can be coarsely or finely ground; different dishes require different grinds. Pilaf uses thicker bulgur, while tabbouleh uses the finer grind. Thick bulgur cooks faster than rice but needs a rest period before serving; use a ratio of 1.5 cups water to 1 cup bulgur for 10-15 minutes, then wrap the pot lid in a towel, remove the pot from heat and let rest for 10 minutes. The towel will absorb the steam. Moisten finely-ground bulgur with hot water for a few minutes, and the grains will swell and be ready to use.
Selecting and Buying
Be careful when buying Bulgur as it is sometimes confused with cracked wheat, although unlike cracked wheat bulgur has already been parboiled.
Preparation and Use
Once boiled in a little stock or water it is ready for use. It is an excellent replacement for meat in vegetarian dishes or a partial meat substitute.