Bulgur
Bulgur comes in many forms, but with one single taste: good.
It has an exotic name but it’s simply wheat.
Steamed. Dried. Cracked.
And ready to take the place of pasta, rice and couscous.
When the original raw ingredient is green wheat, bulgur goes by the name of freekeh.
But let’s forget about all its various forms and move on to tasting.
Rich in fibre.
Contains tiene vitamins B3 and B1 and magnesium.
Source of protein.
Low in fat.
What a story!
Bulgur originates from Anatolia
and is still one of the main ingredients of Turkish cuisine.
Bulgur has different names in Turkey, according to the size of the grains
(for the professionals among you: “Pilavlik” is coarse, “köftelik” is fine).
(for the professionals among you: “Pilavlik” is coarse, “köftelik” is fine).
Our products made of Bulgur
