Comes from Middle Eastern cuisine and is obtained from the processing of whole wheat: bulgur is an extremely versatile ingredient, which can be used for soups, instead of rice, or as a variant of couscous, for rich and substantial cold dishes.

What is the bulgur

The bulgur is presented as a set of durum wheat grains broken into irregular shapes, larger than those of cous cous. The sprouted grains are steamed, then dried and cut into small pieces. The cooking process to which it is subjected makes the bulgur very much more digestible than other cereals. It is rich in fiber, vitamins (especially in group B) and mineral salts, such as iron, magnesium and potassium. It is a source of complex carbohydrates and brings about 340 calories per 100 g. Poor fat, is perfect for anyone who has to follow a weight loss diet, as long as you do not overdo it with the condiments.

The bulgur on the table

Salads, soups, unique dishes, fillings: with bulgur you can prepare many ideal recipes for this season, rich in fresh vegetables, spices and aromatic herbs, quick to make and perfect for a complete and balanced meal. You can decide to boil bulgur in double the water (which must be warm) compared to its weight for ten minutes, or pour the water directly onto the cereal, letting it rest until it has absorbed all the liquid.

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