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Appears in
Silk Road Cooking: A Vegetarian Journey

By Najmieh Batmanglij

Published 2000

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Bulgur is wheat that is steamed whole, then dried and cracked into grits. The steaming makes it quick to prepare: Whether it is the coarse variety used in pilafs or the very fine type used in tabbouleh, bulgur needs only soaking. Do not confuse it with cracked wheat, which has not been steamed and must be cooked before eating.

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