Bulgur production process

Bulgur is a food that is traditionally made from durum wheat. The first step is to soak the wheat in order to swell it. This is followed by a steaming process. This process ensures that the grains develop their unique properties. The wheat grains are then dried. These are partially hulled and, depending on the intended use, crushed to different degrees of fineness.

Taste and versatile use

It is known for its nutty aroma and firm center. In the kitchen, bulgur is characterized by its versatility. It can be used as an alternative to carbohydrate-rich foods such as potatoes or pasta. Whether in Mediterranean, oriental or Asian dishes, bulgur can be seamlessly integrated into various culinary traditions. Its ability to absorb and complement flavors makes it a favorite in the preparation of exotic and aromatic dishes.

With its coarse texture and characteristic taste, this food is perfect as a side dish with meat, fish or vegetables, as an addition to salad creations, soups and pancakes or in savory stir-fries. It is also often used as a base ingredient in recipes for desserts.

It is not only popular in the home kitchen, but also among professional chefs. Its wide range of uses and ease of use make it a valued ingredient in professional kitchens. Cooking blogs and online platforms are full of innovative bulgur recipes that inspire the creativity and experimentation of amateur and professional chefs alike.