I saw a recipe using bulgar some time ago and had been curious about this ingredient. Then yesterday when I went to the Muslim butcher to buy oil cured Moroccan black olives, I saw packs of bulgar sitting there beckoning to me.
Since I'd never used this ingredient before, I did a little Internet research and basically it seemed there were 2 ways of softening it:
1. Pour boiling water over it and leave it for awhile.
2. Soak it in lemon, sour grape, tomato or onion juices.
I decided to go with #2 and looked for a recipe that softened the bulgar using this method.
I found this:
However I omitted the cinnamon.
I also sauteed some ground beef seasoned with salt, pepper and garlic.
I opted for Iceberg lettuce instead of Romaine and used big pieces of the leaves to wrap a bit of the ground beef and bulgar mixture. It was delicious!