- 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 9x9" 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.
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