Bulgur wheat is traditionally used in Lebanon and the Middle East. Classically used to make 'tabbouleh' salad but also goes well in stews, soups and curries. It is made from winter wheat berries. The wheat has been hulled, steamed, dried and cracked. They have a nutty, earthy, firm texture. High in fibre and protein. Use 1 part bulgar to 1 part water or stock, allow the liquid to boil on the stove and once boiling, remove from the heat and add the bulgur. Place the lid on and let it cook itself for about 7 minutes. Add a little more boiling water if needed. Then fluff up with a fork and its ready to use! Store the bulgur wheat in an airtight container and keep in a cool, dry place.