- 2 cups #2 medium or #3 coarse bulgur
- 4 cups water
- Cover, bring to a boil and let simmer over low heat for 20 to 25 minutes until liquid is completely absorbed. Place in 9×9″ shallow cake tin and chill. Cut into squares and fry in deep fat until lightly browned on both sides. Avoid overcooking. Delicious with butter and syrup or honey.