Duru, Coarse Bulgur, 1000 Gr (35.2 Ounce) – Coarse Bulgur, 1000 Gr (35.2 Ounce)

Product Description

Bulgur (Wheat Berries)

Natural   Bulgur (Wheat Berries) is a natural food product produced from hard durum wheat. While producing bulgur, only wheat and water are used, no food additives. Bulgur has a low GI. The benefit of low-glycemic foods is that they decrease hunger by keeping blood sugar levels.	Nutritious Bulgur is rich in B vitamins. Bulgur contains magnesium, phosphorus,potassium, zincand folic acid. Folic acid is very important for human nutrition; especially pregnant women should consume plenty of bulgur, which is a source of folic acid, for the mental development of the baby.	For Kids   Bulgur contains Vitamin B and Folic acid that is an important role in the development of the nervous system of children, it contributes positively to the growth and development of children. Bulgur is a very healthy food product; rich in dietary fiber which is very important for the digestive and intestine systems.

Traditional Bulgur Pilaf

The Recipe

1. Place meat in a pot. Roast until juices are absorbed
2. Add boiling water to cover the meat. Lower the heat after water has boiled
3. After the water is absorbed, add 2 tbsp. of butter, salt, and roast for a wile
4. Add 2 tbsp. of butter, roast bulgur in it
5. Add pre-boiled chickpeas, and currants. Roast for a short while
6. Add pre-boiled chickpeas, and currants. Roast for a short while
7. Add 2 cups of meat stock 2 cups of water cook pilaf on low heat (use 4 cups of meat stock if desire)
8. Cover cooked pilaf paper towel, and put aside for rest for 15 – 20 minutes.

Ingredients

• 1 kg beef, diced
• 2 cups Course Bulgur
• 4 tbsp. sunflower seed oil
• 2 tbsp. butter
• 4 cups meat stock
• 1 cup chickpeas
• ½ cup currants

Bulgur With Mushrooms

The Recipe

1. Put the olive oil and butter into a wide shallow pot. After the butter melts add the red kapia and green bell peppers and stir fry.
2. Then add the Coarse Bulgur. Add the salt and boiled mushrooms. Add the boiling water and cook for 15 minutes at low heat until peaks are fomed.
3. Allow the bulgur to rest for 20 munites before serving.

Ingredients

• 1 water glass Coarse Bulgur
• 3 tablespoon Olive Oil
• 3 mushrooms – 1 onion(medium mixed)
• 1/4 pepper Red Kapia Pepper(Chopped in cubes, diced)
• 1 pepper Green Bell Pepper(Chopped in cubes, diced)
• 1 bunch Dill (Finely chopped)
• 1 teaspoon Butter – ½ teaspoon Salt
• 2 water glasses Boiling Water