Bulgur wheat is not a variety of wheat but a manufactured wheat product - one of the world's oldest processed foods - and typical of Middle Eastern cookery. It is often confused with cracked wheat. Bulgur is the proper grain for tabbouleh, the Lebanese parsley and tomato salad. It is a good alternative to rice and makes terrific pilafs, stuffings and salads. It is especially good with grilled chicken or lamb, and is used with mince meat.