1 lb Bag
Bulgur is merely durum wheat, boiled and then dehydrated, next coarsely milled–cracked–then sifted into three sizes of pieces, called bulgur one, bulgur two, and bulgur three. Bulgur three is the largest. To use, traditionally it was merely soaked and used as is–for example making the bulgur salad with parsley called Tabbouleh. Actually, this is a dish which uses very little bulgur and a lot more parsley, but frequently it is made the other way round. Bulgur is often cooked, with stock and sauteed pieces of thin pasta to make pilaff. It can be used to thicken soups, cover meatballs of ground meats flavored with different savory flavors. Or for making desserts.
Corti Brothers buys bulgur from a family owned mill–Sunnyland–in the Fresno area which has been making bulgur for several generations.