Bulgur wheat was first produced 4000 years ago. Its origin is the Middle East. It is made by soaking or cooking the wheat berry for several hours until it swells and becomes very tender. It is then dried, often on a roof top in the sun, and stored for future use. Bulgur became popular in the US during the 1970′s as a delicious addition to salads.
It is insect resistant and stores well, making it a versatile item to keep on hand. Modern manufacturing methods are used in commercial production, but the primitive methods are still used in tribal villages, making bulgur to be the oldest and one of the most useful processed foods known to man.
