Bulgur is a Mediterranean product made from cooked, dried and crushed wheat grains. The Bulgur is mentioned in the Bible and some believe that the lentil stew that Jacob gave to Esau in exchange for the firstborn rights is Majadra, a stew of lentils and Bulgur.
In the markets you will find two main types of Bulgur: coarse and shredded. The coarse is cooked and the thin is soaked in water and not cooked. This is the shredded Bulgur.
The most popular dish made of this Bulgur is the famous Tabbouleh salad: put it in a bowl and add water but slightly above the height of the Bulgur. Soak in water for ten minutes to half an hour. Meanwhile, finely chop tomatoes, cucumbers, parsley, mint, cilantro, green onions and garlic. Zest a little lemon peel and prepare pomegranate seeds. If it is out of season, I suggest cutting small cubes of one of the following fruits: watermelon, grapes, apple, etc.
Mix everything and season with olive oil, lemon, salt, sumac and pepper.
I like to make Tabula Tartare: prepare the Bulgur as before. Chop beets, carrots, cucumbers and herbs. Cut fresh sea fish into nice cubes. Mix with fruit and spices. Wonderful!
Thin Shredded Bulgur
Keep in a cool dry place for up to six months. It can be stored in the freezer for another six months.