Next – the grind. There are three degrees of bulgur grind – coarse, medium and fine. The first is boiled (after being fried in oil first), and for the other two it's enough to pour boiling water over them and let them steep (like couscous).
Wonderful homemade pilafs are made with it – it's hard to overcook it into a gluey porridge, so pilaf turns out easy, simple and quick to make at home.
The world-famous tabbouleh salad, originally from Lebanon, is made in many countries. Besides the firm grains of the boiled cereal, it includes fresh vegetables and finely chopped herbs. The dressing is oil with vinegar, salt and pepper. Tabbouleh with bulgur is a light, filling, refreshing dish on a summer day, and very healthy.
This grain is also called European rice, so anything cooked with rice can safely be cooked with it too.
It's part of Middle Eastern cutlets. You can stuff peppers, tomatoes and eggplant with it. It combines marvelously with chicken, lamb, garlic and all garden (and not only garden) herbs.
Bulgur can be called a universal product for lovers of healthy food.
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