Description
Use:
- Rissole - use bulgur instead of rice and mix it with your favourite vegetables or mushrooms
- Stuffing - combine bulgur with pepper, roasted onion, basil and parsley
- Soup - add bulgur in the soup for example instead of pasta, just put it in the water before the end of cooking and cook it in the soup for about 10 minutes
- Salad - try to mix cooked bulgur with avocado, lettuce, chickpeas or Balkan cheese, flavour it with salt, pepper and lemon juice
- Porridge - soak dates in hot water and set aside for a while, then add more water and bring to boil, pour bulgur, little bit of cinnamon and cook for 15 minutes, after finished you can add peanut butter for a more creamy texture
Buckwheat bulgur is made from buckwheat groats, which have to be partly cooked first, then dried and grind into smaller pieces at the end. It remains loose after being cooked, seeds are not sticky like they are at the crushed buckwheat.
Preparing bulgur is very easy and similar to preparing couscous. It usually consumes up to three times the amount of water and you can either cook it for 15 minutes or just 5 minutes and keep it under the lid until cooked. It can also get swollen up by pouring cold water. It takes about an hour for it to swallow up.
Bulgur is a traditional dish in the Middle East. It is used mainly for the production of pilafs, kibbeha or salads. It is less known in our country, although it is not an exotic product. We use it primarily as a side dish or we use it as a stuffing, put it in rissoles and meat loafs.
Organic food always goes through a system of checks and certifications that ensure their quality and allow them to bear this designation. Their organic quality is particularly appreciated by people with an interest in organic farming and a sustainable farming system.
Composition
Peeled buckwheat*. * May contain traces of gluten. *product of controlled organic farmingStorage
Store at temperatures up to 25 °C and relative humidity up to 70 %.
