Bulgur is a whole grain made from cracked wheat berries that are partially cooked and then dried. This process makes bulgur convenient to prepare, as it only needs to be rehydrated by soaking it in boiling water for 10 minutes or boiled like pasta. Bulgur has a mildly nutty and chewy texture and can be used as a blank canvas for any and all seasonings, dressings, and accompaniments. It is a versatile ingredient that can be served as a side dish, used as a binder in meatballs and kebabs, or added to homemade veggie burgers. Bulgur is a common ingredient in Middle Eastern cooking and cuisines, and it is the main ingredient in tabbouleh and kibbeh. Bulgur is also used in Indian and Pakistani cuisine to make a porridge with milk and sugar or a savory porridge with vegetables and spices.