Bulgur is made by parboiling wheat, and then coarsely drying it. The outer layers of the brand are then removed and the grains are cracked. Once cracked, it is ready to be boiled or steamed. When cooked, it retains its distinctive nutty flavour. Bulgur is commonly found on a Mediterranean table and is available in three different textures, fine, medium and coarse. Bulgur is full of fiber, it is healthier, tastier, easier, cheaper than rice. It has a significant role in weight control.