2 cups chicken stock
Salt
Black Pepper
Add one cup of bulgur to a pot. Add 2 cups of chicken stock or water. Set on the stovetop and bring to a boil. Add salt and black pepper to taste (you can also add turmeric, paprika, garlic powder, dry onion flakes... Feel free to try different seasonings). Stir the seasonings in, cover the pot and lower the heat to low. Cook for 5 to 10 minutes until the bulgur soaks up all the water. Turn heat off and remove pot from the heat. Leave the pot covered and let it rest for 5 to 10 minutes. Uncover the pot and fluff the bulgur with a fork. Serve hot, use as a side dish.
Notes:
To prepare fine bulgur, add 1 cup of boiling water to 1 cup of fine bulgur. Add seasonings if you like, stir, and let sit for 20 to 30 minutes.
Use as a side dish, add to salads, use to stuff peppers, or use in traditional Middle Eastern recipes.
If you use bulgur in a traditional recipe you might not need to cook it first. Just follow the recipe and the instructions in it on how to prepare the bulgur.