High in fibre
Versatile in use
- Coarse, medium, fine
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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.
Bulgur is produced all year round.
Harvest time of the wheat: May to June
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.