preparation of wheat — usually durum —
that’s still popular in North Africa and the
Middle East. It’s made by cooking whole
grains in water, drying them so that the
interior becomes glassy and hard, then
moistening them to toughen the outer bran
layer, and finally pounding or milling to
remove the bran and germ and leave the
endosperm in coarse chunks. It’s the wheat
version of parboiled rice (p. 473). The result
is a nutritious form of wheat that keeps
indefinitely and cooks relatively quickly.
Coarse bulgur (to 3.5 mm across) is used
much as rice or couscous is, boiled or steamed
to go with a moist dish or made into a pilaf or
a salad, while fine bulgur (0.5–2 mm) is made
into falafel (deep-fried balls of bulgur and
fava-bean flour), and various pudding-like
sweets.
Green, or Immature Wheat Green wheat
grains have also been enjoyed for their