and tender, fluffy texture.
It is slightly coarser than medium grind and is used to make Bulgur pilaf, mujaddara, soups, stews, salad, Turkish köfte (meatballs) or stuffing.
Rinse and stir 2 cups boiling water into 1 cup Bulgar and let stand 20-25 minutes, drain excess water. Fluff with fork before serving.
1 cup raw = 3-1/2 to 4 cups cooked
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