I usually make tabbouleh or use it as a binding not unlike bread in various kibbeh (fried kibbeh, kibbeh and yogurt soup, meatloaf kibbeh etc). You can also make a sort of porridge with bulgur and garlic yogurt, drizzling the bowl with browned butter. They can also add bulk to soup or be served as a pilaf.
This is one of my favorite recipes of all time. Every time I've made it, I get asked for the recipe. I love bringing it to potlucks.
As an aside, I did a search for "silver palate" and "bulgar" to locate this recipe, since I don't have the cookbook anymore, and found this online. Upon reading it, I discovered that I'm the person who wrote it years ago (I recognize the wording as my own). I have no idea the path it traveled from the time I wrote it, until this person I don't know posted it, but such is the power of the Internet!
I once saw a recipe for a hot bulgur breakfast, not unlike porridge.
I have a few different types in my cupboard. The finely ground is good for tabbouleh, kibbee and kofte. I have one that is coarse and hulled, so it looks like coarse couscous. It looks really pretty in a Mediterranean salad with diced vegetables, baby shrimp and feta with lots of lemon. The medium coarse bulgur I use for mujadderah and in my Turkish lentil soup, which calls for a 1:1 ratio of split red lentils and bulgur. I've also made assorted pilafs. I think the fine bulgur could work well instead of cornmeal for dusting fish. It would be very crunchy and nutty.
You can just cook it to use as a side instead of rice.
Here are my two favourite ways to use bulgur:
Turkish Bulgur, Pomegranate and Almond Salad)
(with other bulgur recipes listed
Bulgur Salad with Cranberries, Lemon and Almonds
I love bulgur, I eat it all the time.
It is so neutral, I eat it with everything really. It's a great vehicle for sauces. I don't really cook it, just put it in a bowl and pour boiling water over to just barely cover. Let stand a bit, then ruff with a fork.
I love it in place of rice, pasta, polenta. Especially good with braised dishes.
We use it as an ingredient in salads, pilaf, stuffing, as a breakfast cereal. You can use it in just about any way you might use rice. In some instances it'll work better if you pre-soak it.
Google "bulgar recipes" or bulgur recipes" and I'll be you'll find more information that you ever dreamed.
Tabouleh - Bulgur Wheat and Parsley Salad
Kufta - Lamb meatballs stuffed in Bulgur
Baked lamb and Bulghurwheat casserole
that armenian kufta in broth recipe looks FABULOUS, antilope. i'm going to have fun exploring that site.
here is a thread about pumpkin kibbeh..... http://chowhound.chow.com/topics/526456
they are made with pumpkin and bulgur in the shell, and pine nuts and a wee bit of pomegranate molasses (i think) inside (then deep fried in a meatball sized ball).
for you here in northern virginia, they are sold in mclean, virginia near total beverage at a little place called the "gourmet basket." it has mid-eastern food supplies, cheeses, meat pies, fresh pita, etc.
im_nomad posted this recipe for a meatless chili on a different post. I like to make this and use as a filling for corn tortillas.
MARVELOUS MEATLESS CHILI:
1 can diced or whole tomatoes (796ml)
1/2 cup bulgur
3 tbsp vegetable oil
2 large onions chopped
3 cloves garlic minced
2 tsp each dried chili powder, cumin and dried oregano
2 sweet green peppers diced
1 tsp minced jalapeno peppers
1 19 oz can of kidney beans
1 19 oz can of black beans
1 12 oz can kernel corn
1/2 cup tomato paste
hot pepper, salt and pepper to taste
(i sometimes also toss in some chopped mushrooms)
options toppings are cheddar cheese, cilantro, sour cream
-->drain juice from tomatoes into saucepan, reserve tomatoes. Stir bulgur into juice, bring to boil (i also do this in the micro), reduce heat and simmer for 5 mins, set aside
-->in meantime, heat oil in large saucepan, add onions and spices and saute until soft.
-->stir in tomatoes, bulgur mixture, green peppers, jalapeno, beans, corn, tomato paste and 1/2 cup water. Add hot pepper sauce and S&P to taste.
-->cover and simmer 10 mins or more to desired thickness.