Bulgur
Unlike couscous, durum wheat is initially soaked to make it soft, parboiled, dried and only then ground into fine or coarse groats. Bulgur is a staple in Turkey and the Middle East. We can provide yellow and brown Bulgur in fine, medium and coarse grinds.
Also available:
High in fibre
Vegan
Versatile in use
Assortment
- Yellow
- Brown
- Coarse, medium, fine
Packaging
- Bags
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Utilisation
Just like rice, Bulgur is weak in taste impact, and therefore suitable for the most different types of preparation. It is widely successful in salads and, with herbs and spices, becomes a tasty side dish to meat. It is popular especially aside lamb meat. Bulgur can also be cooked in sweet casseroles.
Origin
Turkey
Harvest Period
Bulgur is produced all year round.
Harvest time of the wheat: May to June
Manufacturing
The durum wheat is initially soaked to make it soft, subsequently precooked or steam cooked. After drying, Bulgur is broken down into different degrees of fineness from fine to coarse.
