Bulgur is a dried cracked wheat, most common in European, Middle Eastern, and Indian cuisine. Perhaps best known as the main ingredient in Levantine dishes tabbouleh salad and kibbeh.
We use it most weekends in our homemade soups - it really adds some nice texture to a soup and makes it feel more hearty (it's hard to explain, but try it), let cook with the soup and then it's almost like tiny morsels of pasta.
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