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Simple Steamed Bulgur
Bulgur is cracked whole wheat that is parcooked then dried. For this simple accompaniment to the lamb stew, be sure to use coarse bulgur, which has a hearty, nutty texture; fine and medium bulgur, if used in place of coarse, will wind up soggy and overdone.
4-6
Servings
25 minutes
5 minutes active
Ingredients
-
Kosher salt
-
1½
cups coarse bulgur
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I can't say if it would be the same for this recipe given the changes but Jews make kasha with bulgar. We toast it in a dry frying pan until fragrant then cook it until dry with one beaten egg. Each grain gets coated. Then we steam it and the grains stay separate. https://cooking.nytimes.com/recipes/1017205-kasha