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.

• + Nutritional Info

  GRAMS PER SERVE
  SERVES PER PACK
  	PER SERVE	PER 100g
  ENERGY	690	1380
  PROTEIN	5.25	10.5
  FAT, TOTAL	0.85	1.7
  SATURATED	0.15	0.3
  CARBOHYDRATE	29.7	59.4
  SUGARS	0.4	0.8
  SODIUM	2	4

• + Ingredients

  Wheat

• + 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 Coarse bulgur:

  - 1 part coarse bulgur to 3 parts water.
  - Bring water to boil then add bulgur.
  - Boil for 10 minutes.
  - Remove from heat and then cover. 
  - Let stand for 5minutes and drain excess water.

• + Country of Origin
  Product of Turkey
• + Storage Instructions
  Store in a cool dry area away from direct sunlight