This dish is popular in the middle East and is made from wheat that has been boiled, dried and then sieved to remove the bran.
Uses: It can be served hot as an accompaniment to meat, fish, poultry and vegetable main courses or cold and used as a basis for salads.
To store: Keep in a dry place for up to 1 year.
To cook: To serve 4, place 100g of bulghur wheat in a pan and add 750ml of water.
Bring the water to the boil and simmer gently for 10-15 minutes until tender. Drain and serve hot or allow to cool and use as the basis of salads.