Coarse Bulgur

Store in an airtight container in a cool, dry place. It has a long shelf life.

Rinse bulgur before cooking to remove any dust or debris.

For pilafs, toast the bulgur lightly in oil or butter before adding liquid for extra flavor.

Coarse bulgur can be soaked in hot water or broth for about 10-15 minutes instead of boiling, depending on the recipe.

Herbs (parsley, mint, cilantro)

Vegetables (tomatoes, cucumbers, onions, bell peppers)

Legumes (chickpeas, lentils)

Lemon juice and olive oil

Spices (cumin, cinnamon, allspice)

Overcooking bulgur, which can make it mushy.

Not rinsing the bulgur, which can leave it dusty.

Using the wrong grind for the recipe; coarse bulgur is not suitable for dishes requiring fine grains like kishk.