Make Bulgur at home

(Recipe from—Mesa Home Storage Center)


Wash wheat in cool water and discard water. Simmer wheat in fresh water (enough to cover wheat) until wheat is tender. Drain. Spread wheat thinly on cookies sheet or shallow pan and dry in oven at 200° F. until very dry so that it will crack easily.



Crack wheat in moderate size pieces using a roller hand-mill, course grinder or blender. Put cracked wheat through a colander or sieve to get uniform pieces; then return larger pieces through blender.


This processed bulgur when thoroughly dried is easily stored and may be used in many wheat recipes.



It makes and excellent meat extender when used in meat loaves, meat balls, chili and recipes where rice is used; Soak overnight in salt water.