Burghul, which is also known as bulgur wheat, or cracked wheat, is wheat that has been steamed, dried and cracked, which enables it to readily absorb moisture. Brughul is therefore ready to use in recipes far more quickly than the whole grain. If burghul is to be served in a salad, such as Middle Eastern salad tabbouleh, it is usually to soak the grains for 30 minutes and then use them without further cooking.
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