Very fine boulgur wheat is most often used in the popular Middle Eastern dish kibbeh – minced lean lamb or goat, diced onions, spices and bulgur wheat. This mixture is often formed into croquettes and deep fried, though other varieties may be shaped into patties and baked, or formed into balls and cooked in broth. As a general guideline use one part very fine boulgur wheat to two parts water when cooking. Bring to the boil, then lower to a simmer and cook for around 20 minutes or until tender.

Ingredients: wheat. Contains allergens: gluten.