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Like sunny side up, or raw eggs/eggwhites that are made into a meringue or in a mousse if I am newly pregnant?

Houston's used to serve this flavored olive oil with their bread. It had olives, olive oil, fennel, thyme I think - does anyone know the recipe?

Do you ALWAYS have to soak the bulgar in water (or some liquid) before using it. I made a recipe from a book and it didnt call for soaking the bulgar and it came out inedibly crunchy (bad kibbeh). Every other recipe from the book came out delicious. Should I just soak the bulgar till soft first...