Bulgur wheat is commonly used in Middle Eastern dishes such as stews and salads (like tabbouleh), or simmered in milk for a pudding or porridge.
It can also be added to breads or mixed with mince and shaped into balls known as kibbeh.
To cook -
Combine 1cup of bulgur, 1 1/2 cups water, pinch of salt and a drizzle of oil in a saucepan.
Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes.
Remove from heat; let stand, covered, 10 minutes.
Fluff with a fork.
Best Before - August '24
It can also be added to breads or mixed with mince and shaped into balls known as kibbeh.
To cook -
Combine 1cup of bulgur, 1 1/2 cups water, pinch of salt and a drizzle of oil in a saucepan.
Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes.
Remove from heat; let stand, covered, 10 minutes.
Fluff with a fork.
Best Before - August '24