Bulgur

[12] Coarse bulgur is used to make pottages,[13] while the medium and fine grains are used for breakfast cereals,[14] salads such as kısır, pilavs, breads,[15] and in dessert puddings such as kheer.

Armenians prepare bulgur as a pilaf in chicken stock, with or without sautéed noodles, or cooked with tomatoes, onions, herbs and red pepper.

In Greece, it is known as πλιγούρι (pligouri) and in Cyprus as πουρκούρι (pourkouri), where it is used to make κούπες (koupes, known as içli köfte in Turkish), a variety of kibbeh.

It is deep-fried, with a crust made of fine bulgur, flour, oil, salt and egg, filled with ground meat (beef and/or pork), onions, parsley and spices.

The Saudi Arabian version of bulgur, popular in Nejd and Al-Hasa, is known as jarish (Arabic: جَريش).