Sabest: Bulghur Cookbook: Exciting Flavor/Whole-Grain Nutrition

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

Bulghur (also spelled bulgur or bulgar) is wheat that has been cooked,
dried, and crushed. The result is a product suggestive of rice or
couscous in its uses, versatility, and shelf life. It is a tradi-tional
staple of the Mediterranean area.

“Sabest” (a trademarked name the author hopes will appeal to
Canadians) is a low-fat, high-protein Canadian product that fits well
into today’s cooking trends—healthy, quick to prepare, ideal for
vegetarian and international cooking. In this assertive little cookbook,
Finley promotes bulghur as suitable for breakfasts, lunches, snacks, and
dinners. It works in breads, entrées, soups, salads, camping foods, and
desserts; it can be boiled, roasted, fried, baked, or microwaved; it can
be

made into burgers, peanut-butter cookies, and chicken soup. In more than
70 clear, easy-to-follow recipes, Finley demonstrates how to incorporate
bulghur/Sabest into every aspect of your diet.

For those who like to explore different foods and for anyone cutting
down on meats, this lively book is a welcome guide to some fun culinary
variety.