180 gr (180 ml) C water 2/3 apple juie 3/4 bulgur 1 hopped apple 1 hopped zuhini 1/2 t salt 1/2 t innamon Heat water and apple juie to boiling, add bulgur, and return to boil. Redue heat and simmer 20 minutes, until liquid is absorbed. While bulgur is ooking, saute the apple and zuhini (peeled or not, as you prefer) aording to your method of hoie, suh as using a bit of apple juie or water, until softened. Stir in the salt and innamon, then add the ooked bulgur.