Making wheat into Bulgur is an ancient culinary technique that originated in the Mediterranean region and has been a part of the Middle Eastern cuisine for thousands of years.Bulgur is crushed whole wheat that has been pre-cooked and dried so it is quick and easy to make. What does it taste like?Bulgur has a light earthy flavour and a tender, slightly chewy texture.
GRAMS PER SERVE 50 SERVES PER PACK 20 PER SERVE PER 100g ENERGY 690kJ 1380kJ PROTEIN 5.25g 10.5g FAT, TOTAL 0.85g 1.7g SATURATED 0.15g 0.3g CARBOHYDRATE 29.7g 59.4g SUGARS 0.4g 0.8g SODIUM 2mg 4mg
Country Of Origin
Product of Turkey
Store in a cool dry area away from direct sunlight
How To Use
Simple, and trouble-free, you can't go wrong! Though bulgur is most commonly found in tabouli (tabouleh) salad, you can use it just like rice or couscous, or any other whole grain, such as barley or quinoa. Instead of rice, try pairing your favourite stir-fry or curry with whole grain bulgur. Bulgur is also a tasty ingredient in pilaf, soup, bakery goods, stuffing or casseroles. Cooking method for Fine Bulgur: - One part fine bulgur to 2 parts boiling water.- Add boiling water to bulgur.- Add salt, stir and let it sit for 7 minutes.- Then drain excess water.