Bulgur

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Recipe of the Day

Doggie Biscuits II

"Make something special for your canine friends. These wholesome biscuits are great for big dogs with wheat, cornmeal and rye flour. They are baked overnight to make them …" - by Cher

Bulgur Recipes

Doggie Biscuits II

"Make something special for your canine friends. These wholesome biscuits are great for big dogs with wheat, cornmeal and rye flour. They are baked overnight to make them …" - by Cher

Authentic Tabbouleh

"This is an authentic tabbouleh with fine bulgur wheat, parsley, mint, tomatoes, and a homemade dressing." - by araxjan

Tabbouleh III

"This salad is light and flavorful and chock full of veggies that you can pull from your garden--tomatoes, cucumbers, and green onions. Add lots of parsley and mint and a …" - by KITKATY

Tabbouleh I

"The combination of nutty cracked wheat or bulgur mixed with wonderfully ripe tomatoes, cucumbers, and green onions, and lots of fresh mint and parsley is sensational. A b…" - by jen

Bulgur Chickpea Salad

"This is a delicious and very pretty version of tabbouleh." - by NIBLETS

Lentil Chili

"This meatless chili makes for a pleasant alternative to your standard ground beef and kidney bean variety. The addition of bulgur wheat with the lentils provides a compl…" - by Robyn Webb

Tabbouleh II

"Such a refreshing salad and it holds nicely in the refrigerator if you want to make it ahead. Light and nutty bulgur is soaked in water until it 's fluffy and ready to be…" - by EPITOPES

Cilantro Tabouli

"Whether you can't get enough cilantro or you just want something different, this cold tabouli salad made with cilantro instead of mint is for you." - by robynmorgan

Armenian Lentils

"Warm lentils served with cool yoghurt and the spice of green onions makes this dish a refreshing and filling side dish or entree." - by CASSANDRAHEARN

Middle Eastern Kibbeh

"Made from a blend of cooked bulgur wheat, chopped mint, and onions stirred into ground lamb, then cooked as small patties, kibbeh is a favorite traditional dish in Lebano…" - by Ron Shepherd