• 2 pounds medium grind (#2 grade) white bulgur
• White whole-wheat flour, as needed
• Salt, as needed
• Extra virgin olive oil

Soak the bulgur for an hour in cold water until swollen, then squeeze out any remaining water.

On a large tray, place a few handfuls of soaked bulgur. Sprinkle one generous handful of flour on top of it. Roll your hands gently over the bulgur with open palms in a circular motion for several minutes, until all the flour is clinging to the bulgur and no longer visible, and the bulgur has