bulgur wheat coarse

An ancient culinary technique that originated in the Mediterranean region and has been a part of the Middle Eastern cuisine for thousands of years. Bulgur is crushed whole wheat that has been pre-cooked and dried so it is quick and easy to make and has a light earthy flavour and a tender, slightly chewy texture. 1 part bulgur to 3 parts water. Bring the water to the boil then add the bulgur and cook for 10 minutes. Remove from the heat and cover and let it stand for 5 minutes. Drain any excess water.