The word "bulgur" comes from the Turkish word "bulgur" which means "cereal grain". Bulgur comes from whole durum wheat, pre-cooked in water, then dried, peeled and crushed or ground. Bulgur can be ground to a fine or coarse texture.
The ways of cooking bulgur range from the most basic to the most sophisticated. As an accompaniment to fish, poultry, grilled meats, mixed with vegetables, in a mixed salad, in traditional or revisited tabbouleh, in soups, pilaf, risotto, or even in a sweet version, bulgur will never cease to surprise you.
