Ingredients (Serves 6)
2 cups fine bulgur
2 onions
1.5 tablespoons of plain oil
5 cups of water
1 teaspoon of salt

Preparation
Onions are cleaned and finely chopped. Heat the oil in a large pot and fry the finely chopped onions until they turn pink, add water and salt and wait for the water to boil. The washed bulgur is added to the boiling water and cooked. When the bulgur softens - its consistency is neither watery like soup nor solid like pilaf, it is in between - it is taken off the heat and served hot.

Source: The Flavor That Comes from Tandoori / Lütfiye AKALIN