Hello,

Thanks for the recipe. I'm puzzled that you would consider it raw,
since I assume that the process of cracking the wheat involves heating
and other denaturing. Can we substitute some thing else for the bulgur?
Please keep the recipes coming!

Thanks,

Roy

Bulghur wheat = parboiled cracked wheat. Regular cracked wheat is not
parboiled, and I doubt much heat is developed during the "cracking"
process - though I am just guessing. Does anybody know?

Best, Peter