Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled.
Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin. It has a light, nutty flavor. Bulgur is available in a range of grinds, typically fine, medium, coarse and extra coarse. The recipes of different dishes call for specific grinds, and high-quality bulgur has a uniform particle size.
Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed.
Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals
