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Coarse bulgur for pilaf, fine bulgur for tabbouleh and köfte – here you'll find bulgur in every size, plus freekeh, buckwheat and pearl couscous.
Bulgur is parboiled, cracked wheat that cooks quickly and has a lovely nutty flavour. The size decides the use: coarse bulgur is cooked like rice, while fine bulgur only needs to soak in hot water.
Find more ingredients from the region in Food from the Middle East.
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