The bulgur is boiled until tender for 10-20 minutes - depends on the bulgur and how razvaren you prefer, I leave a little tvardichak. 4-5 tbsp of dry coarse bulgur is obtained about 1 cup cooked bulgur - swells much. The bulgur is allowed to cool in the refrigerator. Cucumber mixed with yogurt up the cold bulgur, shredded mint and crushed garlic (can with or without it). Mix the salad and season with salt to taste. * The target amount for 2-3 servings.