Bulgar

Also known as bulghur wheat, pourgouri and burghul, these are grains of wheat that are boiled until cracked, then dried. The grain is simplicity itself to prepare, but care must be taken to squeeze out as much water as possible after soaking. Bulgar is most often used in Middle Eastern pilafs, and in tabbouleh and kibbeh, all of which will taste insipid if the grain is watery.

1. Place the bulgar in a bowl. Add enough cold water to completely cover. Let stand for 15 minutes.

   

2. Tip bulgar into a fine sieve set over a bowl. Squeeze handfuls to remove excess water and place in a bowl.