USEFUL TO KNOW: The manufacture and consumption of bulgur is first mentioned in the ancient history of the Middle East and the Mediterranean. Groats bulgur is made from wheat grains durum (Durum). Grain properlythis first, then sun dried, and then crushed into small grains. Traditional production technology of cereals bulgur retains all the useful properties of durum wheat of Durum, namely a high content of vegetable protein and large amounts of vitamins and minerals.
HOW TO COOK: rinse Bulgur, cover with water(per 100 g bulgur 200 ml of water) bring to a boil and cook over low heat, covered for 20 minutes stirring occasionally, add salt at the end of cooking.