Not all bulgur is alike. Here’s our visual guide to four common grinds of the grain.
Bulgur has been an important source of nutrition across the Middle East, North Africa, and eastern Europe for roughly 4,000 years. It's made by parboiling whole wheat (usually durum) kernels, drying them, and pulverizing them into granules that are graded by size (see right), #1 being the smallest and #4 being the largest. Coarser granules are often boiled until chewy-firm and used for pilaf; medium- and fine-grind bulgur are typically soaked in water and then tossed in salads (such as tabbouleh or eetch), bound up in kibbeh or kofte (such as our vospov kofte), stuffed into vegetables, or stirred into soups.