Today let’s talk about Bulghur wheat, Never heard of it………………. Surely you have. Never tasted it ………………..you must have. Ever been to a Greek or Lebanese place and had Tabouleh. It’s Bulghur wheat.

The definition is provided by Cook’s Thesaurus.

bulgur = bulgur wheat = ala = birghil = bulgar = bulghur = burghal = burghul Pronunciation: BUHL-guhr or BOOL-guhr Equivalents: One cup of dry bulgur yields about 3 cups of cooked bulgur. Notes: Bulgur is made from whole wheat that's been soaked and baked to speed up the cooking time. It's especially popular in the Middle East, where it's used to make tabouli and pilafs. Bulgur comes either whole, or cracked into fine, medium, or coarse grains.

Spell it how you like, call it what you like, it still tastes like Bulghur to me.

Like most wheat it is neutral for an A type secretor, non secretor’s should leave now, no seriously if you want to you can make a couple of compliant Tabouleh variations.

Variation one involves soaking the wheat in boiling water and then draining. A selection of chopped fresh Parsley, Mint and Cucumber[optional] stirred through the Buckwheat then dressed with Extra Virgin Olive Oil and lemon juice. Allow to stand for at least one hour and it tastes better served at room temperature.

Variation two involves the same soaking preparation. Then add a selection of fresh mint, assorted chopped dried fruits [pineapple, apricot, raisins] and nuts [walnuts, almonds] then dress with E V Olive Oil and Pineapple juice. Same serving recommendation applies. This tastes absolutely terrific.

Ok I’ve made myself hungry and that’s not good, I’ve lost 3lb so far this week so I stop talking food right now…………………….