Bulgur or Cracked Wheat

• A mildly nutty flavour.
• Medium coarse ground wheat.
• Add to soups, stews and bread.
• Used like cous cous in salads.
• Healthier alternative to white rice.

Bulgar/Bulghur or Bulgur wheat is made from par-boiling then baking whole grains of wheat (usually Durum Wheat) which are then cracked into roughly uniform fragments. The grain retains some of its natural bran in this process making bulgur wheat a nutritious choice for cooking.

This particular type of wheat product has been popular in the Middle East, North Africa, Turkey and the Mediterranean for centuries in dishes such as Tabbouleh (see recipe below), Kibbeh and Pilaf. Bulghur wheat can be used to add extra fibre and nutrients to bread and can be used instead of breadcrumbs in stuffing.

How to use Bulgur Wheat...    Tabbouleh Salad - Recipe A simple salad to eat on its own or as an accompaniment to a larger meal.    Kesra Moroccan Bread - Recipe Used as a sprinkle here. Extra can be stirred into the bread dough. Use around 100g for added nutrition and texture.

Ingredients:

Bulgur Wheat [Triticum Wheat], extra cleaned at origin.

Produce of Turkey For more information on our ingredients policy please see here

Nutritional Information

Typical Values	Per 100g
Energy	350kcal
Protein	12g
Carbohydrates	69.8g
Fat	1.5g
Fibre	4g
Sodium	8.25mg

Price: £2.75 (or buy 3 or more for £2.61 each)

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Product Code: HBUL1