Bulghur is kernels of whole wheat are steamed, dried and then crushed to make bulghur. The process involved to make bulghur is what gives it a fine, nutty flavour. It requires no or little cooking. Though modern processes involve oven drying or roasting some villages still sun dry bulghur on their rooftops.
In general, fine grade bulghur is used in recipes requiring a short soaking time in broth or water such as salads and tabooli. Medium grade is used with such dishes as the Lebanese Kibbeh and baked or cooked meat dishes, though some cooks prefer the course grade. The course grade tolerates a longer cooking time without turning soggy and so is ideal for baked casseroles.
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