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The word "bulgur" comes from the Turkish word "bulgur" which means "cereal grain". Bulgur comes from whole durum wheat, pre-cooked in water, then dried, peeled and crushed or ground. Bulgur can be ground to a fine or coarse texture.
The ways of cooking bulgur range from the most basic to the most sophisticated. As an accompaniment to fish, poultry, grilled meats, mixed with vegetables, in a mixed salad, in traditional or revisited tabbouleh, in soups, pilaf, risotto, or even in a sweet version, bulgur will never cease to surprise you.
Data sheet
- Reference
- SAB11056
- Origin
- France
- Temperature
- Dry
- Certification
- No Certification
- Flavour
- Natural
Grains Bulgur
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