Heat a dry wok or heavy frying pan and stir the bulgur wheat until toasty and fragrant, just a few minutes. In a 2 litre covered pot place the bulgur, water, cinnamon, and salt. Bring to a boil with the lid off. Reduce heat and simmer, covered for 10 minutes. Turn off the heat. Allow to sit in the pot for 5 minutes before removing the lid. Serve in a large bowl, topped with the toasted pine nuts. Recipe By : The Frugal Gourmet on our Immigrant Ancestors