Other
Wheat that is parboiled, dried, and cracked. The cooking is already started, which is why it softens after a soak or a short simmer.
A staple form of wheat in the Levant and across the Middle East.
Nutty and wheaty.
Pour boiling water over fine bulgur for salads. Simmer coarse bulgur as a pilaf.
Airtight, cool, and dry.
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