There are various forms: brown or white, fine or coarse grind.

If you're seeking authenticity, buy fine brown bulgur for tabbouleh and kebbeh. You can also find a pre-cooked version on the market.

• Place the bulgur in a strainer and wash under running water. Rinse well.
• Transfer to a large bowl and fill with water; the impurities will rise to the surface, so pour off the excess water. Repeat as often as necessary.
• Soak the bulgur for 20-30 minutes; the water level should come up only to the top of the bulgur: don't drown it!
• There are numerous variations. Feriale simply dries it at this point.

There is also a pre-cooked version: fine or coarse, white or brown, it needs only to be lightly cooked or simply rehydrated.

Generally speaking, bulgur can replace rice in rice-based dishes.

In Lebanon,
bulgur is used in numerous dishes, particularly tabbouleh, kebbeh and mjadra with bulgur.

It is one of the main ingredients in kishk (bulgur and yogurt balls fermented for a week then dried in the sun.)

In Tunisia,
it is steamed like couscous or added to soup.

In Armenia,
they make a bulgur pilaf and serve it with kebabs.