Bulgur, or cracked wheat, is made from durum wheat that is parboiled, then dried and cracked into uneven grains. In Turkey, bulgur is prized for being tasty, nutritious and economical and eaten nearly every day.

It is a staple in nearly every Turkish kitchen where it's used to make classic side dishes like bulgur pilaf, as well as used in soups and desserts. Today, cooks who experiment with contemporary Turkish cuisine are finding more and more ways to use this well-known staple in new and different ways.

Here is one of my favorite new recipes -- a cold side dish using cooked bulgur and other common Turkish ingredients.

If you like Middle Eastern-style tabouli, you'll be sure to enjoy this recipe for Turkish bulgur wheat salad made with fresh herbs, olive oil and fresh lemon juice.

In this version, the ratio of bulgur to herbs is greater than that in classic Middle Eastern tabouli. This makes the salad softer and less gritty and allows the nutty, wholesome flavor of the bulgur shine through.

It's the perfect dish to go along with shish kebabs and other grilled meats and poultry. The olive oil, salt and lemon juice used as dressing bring out the flavors and help keep the chopped herbs green and fresh.

If you're expecting a large crowd, this is a great dish for your buffet as it is easy and economical to prepare. It looks beautiful served in a large, decorative bowl. Simply double or triple the recipe for a true crowd-pleaser that will go a long, long way.

Bulgur is easy to find just about anywhere. Look in the dry goods, health food, ethnic and Latin sections of your supermarket or try Middle Eastern, Greek and Turkish grocers.