Appears in

Classic Lebanese Cuisine: 170 Fresh And Healthy Mediterranean Favorites

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

  • About
Bulgur is wheat that is cooked (parboiled or steamed), removing the outer layers of bran, then ground into various-sized grains that are sun-dried. For tabbouli and kibbi, I recommend using bulgur (burghul) #1, fine. Larger grains can be steamed and prepared like rice.