Bulgour

• ½ lb coarsely ground wheat (from Greek or Health Food shops)
• ¼ lb

A deep, round earthenware dish with a lid is good for cooking this in. Otherwise, use a largish pan with a lid. Melt the butter in the pan. Break up the vermicelli, and brown it in the butter, stirring with a wooden spoon. Add the ground wheat (bulgour) and stir while it rapidly absorbs the butter. Pour in the hot stock or water, stir well and, putting the lid on, turn the heat as low as you ca