Bulgur pilaf is an everyday dish in rural Turkey. Bulgur is whole wheat kernels that have been boiled, then dried and ground. In the old days in rural areas, before mechanization, and still today in some parts, it is made collectively. The men harvest the wheat, then the women separate the grain from the chaff. They wash the grain and boil it for hours in huge pots until it splits. It is then dried in the sun, spread out on large sheets laid out on the flat roofs of houses or in the fields. When it is dry and hard, it is taken to be ground in a stone mill. Three types of grind—coarse, medium, and fine—can be found in Middle Eastern stores in this country. The coarse-ground one is the best for pilaf, but the medium-ground one, which is the most widely available, will also do. The amount of bulgur here is quite large and enough for 2 chickens. You can make it in advance and reheat it in the oven before serving.
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