Fine Bulgar is best for making tabbouleh salad, fried kibbeh, kisir (Turkish salad). Also used for breakfast cereals, baking goods or dessert pudding.
Rinse and stir 2 cups boiling water into 1 cup Bulgar and let stand 10-15 minutes, drain excess water. Fluff with fork before serving
1 cup raw = 3-1/2 to 4 cups cooked
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