Small as a grain of rice, but light ochre, sometimes even brown in colour. This is a short way to describe bulgur, a sprouted roughly broken and cooked wheat that remotely resembles its relative couscous.
You won't find bulgur in Czech cuisine very often, but its origins can be traced back to the former Yugoslavia, Lebanon and the Middle East, where it is still very popular, especially in national dishes such as tabouli, pilaf, falafel or kibbeh.
Wheat bulgur is the ideal ingredient if you are in a hurry and need to cook something quick and hearty. You can prepare a simple improvised risotto, different variations of cold salads or a simple combination with a slice of meat. In addition to being easy to prepare, bulgur offers a slightly nutty taste that you can enjoy without bloating.
Bulgur wheat coarse ground 100%.
Warning for allergy sufferers.
100 g | |
Energy | 1503 kJ / 359 kcal |
Fats | 2,3 g |
- of which of saturates | 0,3 g |
Carbohydrates | 77 g |
- of which sugars | 0 g |
Protein | 10,8 g |
Salt | 0 g |
