|Cooking oil||1⁄4 Cup (4 tbs)|
|Bulgur||2 Cup (32 tbs)|
|Water||4 Cup (64 tbs)|
Brown cutup green onions in 1/4 cup cooking oil combined with 2 tbs. butter until degree of browning is satisfactory.
Add 1 glass of bulgar and two glasses of water and 1 tsp. salt.
Bring to a boil; lower heat to medium.
Cover and cook the grain until water is absorbed.
Turn off the heat and let it sit for 5 minutes, then serve with lamb shish kebob.