Bulgur/Gurgur

If you would like to serve beef cubes with bulgar, follow the
instructions below:

 Beef
1 pound beef cut in 1 inch cubes (I used chuck roast)
1 teaspoon salt
6 cups water

Allow the water to boil in a small pot, add the salt and beef. 
Skim off the scum when it is formed.  Allow to boil until the meat is tender,
approximately 45 minutes - hour and half depending on your meat.

Gurgur
½ Cup uncooked vermicelli noodles (optional)
2 Cups Bulgur #3 coarseness
1 Large onion chopped
3 ½ Cups water* (or 3 1/4 Cups water and 1/4 Cup tomato sauce if you prefer a tomato flavor in gurgur)
2 teaspoons salt
5 Tablespoons vegetable oil separated (3TBLS for noodles and bulgur and 2 TBLS for the onions)

*You can substitute the water with your choice of broth but if you do you will want to leave out the salt in recipe
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Heat 3 tablespoons vegetable oil in a pot on medium high heat, add the noodles and stir frequently
for a few minutes until the noodles are brown.  Add the bulgur and stir frequently until it starts to brown,
about 5 minutes. Add the water and salt and leave uncovered until the water is absorbed,about 7 minutes.
Turn the burner to low, cover and allow to cook for about 25 minutes or until the bulgur does not feel chewy
or elastic.  If more cooking time is needed and the bulgur is getting dry, add ¼ cup of water at a time until
it is done. While the bulgur is simmering, heat 2 tablespoons oil in a pan on medium high heat and sauté
the onions until they start to brown and set aside.  When the bulgur is done, turn the burner off and stir in
the onions and  beef.