Bulgur for human consumption is usually sold parboiled, dried and de-branned. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled. Although traditionally de-branned, wholegrain, high fibre bulgur and cracked wheat can be found in natural food stores. Bulgur is a common ingredient in Turkish, Middle Eastern, Indian and Mediterranean dishes. It has a light, nutty flavour. Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. It is also a main ingredient in tabbouleh salad and kibbeh. Its high nutritional value makes it a good substitute for rice or couscous. In Indian cuisine, bulgur is also used as a cereal with milk and sugar.

• Vegan

Weight : 1 kg