It's's traditionally used to flavor kibbeh which is a ground lamb and
bulgur wheat dish, meat
stuffings, with tomatoes, and in sauces, soups and stews.
Lemony
Wheat Berries with Roasted Brussels Sprouts from Oh My Veggies Kiwi Cilantro Salsa with Amaranth Chips from Eat Spin Run Repeat (gluten - free) Ethiopian Injera from Chef in You (with Teff, gluten - free) Wild Rice -
Stuffed Squash from My Daily Morsel (gluten - free) Mediterranean Tabbouleh Hummus Dip from Eats Well with Others (with
Bulgur) 30 Minute Mushroom Fried Brown Rice from How Sweet It Is (gluten - free is using Tamari or gf soy sauce)