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Bulgur was once the predominant grain of the eastern Mediterranean. It was used for all kinds of pilafs, as a thickener for soups and stews, and in salads and stuffings, much like rice today. Bulgur is a precooked and dried cracked wheat, so it cooks fast and is ideal if you want to prepare a quick and nourishing main course or side dish. You have to use coarse bulgur for pilaf and for any stuffing, while classic Lebanese tabouleh is made with fine bulgur.
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