This grain is made from specially cooked, then dried and crushed durum wheat. The size of the granules can be compared to small rice grains, and the structure of fine bulgur resembles corn grits. The benefit of bulgur lies in its high content of B vitamins. The grain is a rich source of phosphorus. Bulgur is completely absorbed by the body. The grain is very popular in oriental cuisine, gives dishes a nutty aroma. Does not break down to a soft state, is very suitable as a side dish for meat and fish. Some salads are prepared from bulgur, for example tabbouleh, cutlets, fillings for baking. The grain is combined with oils and spices. From fresh herbs thyme, marjoram, rosemary are suitable for it. Cinnamon and cardamom will shade the taste.