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Promo code - 5% Off your First Order
Discover the authentic taste and texture of AKSOY Fine Bulgur, a premium, 100% natural whole-grain product made from hard red winter wheat berries. Steamed, dried, and cracked to a fine grain, this bulgur is perfect for traditional Turkish dishes like Kisir, salads, or meatballs (koftelik). Packaged in a NEW resealable pouch to ensure longer freshness and quality.
Standard Cooking Method:
Soaking Method (Recommended for Fine Bulgur/Kisir): Place a cup of Aksoy fine bulgur into a large bowl and pour 2 cups of boiling hot water over it. Let it soak for 10-12 minutes. The cooking time for fine bulgur should be no longer 12 minutes, but taste to check tenderness.
Enjoy the nutty flavour and chewy texture of this nutritious whole grain from AKSOY.
Fine Bulgur (also called "bulghur" or even "bulghul") is a whole-grain product made from hard red winter wheat berries. To make it, hulled wheat kernels are processed to remove a small amount of the bran, then steamed, dried and cracked to a fine grain.
How to cook Fine Bulgur Wheat?
What Does It Taste Like?Bulgur is a whole grain, making it full of fiber and nutrients. Compared to quinoa, bulgur is slightly less rich in nutrients, containing less vitamins, minerals, and protein. Compared to couscous, bulgur is a higher fiber, more nutritious grain.
Product Details
Variety: 1.25KG, 2.5KG, 5KG, 10KG, 25KG
Suitable for: Vegans & Vegetarians
Directions: Store in a cool dry place and away from direct sunlight.
Ingredients: Fine Bulgur Wheat
Allergen Information: Packed on premises that handles nuts, seeds, cereals, soya & products containing gluten. For Allergy information see ingredients in bold.
Contain Gluten
Ingredients:
1 ½ cup fine bulgur
2 ½ cup boiling water
2 tsp tomato paste, 1 tsp sweet pepper paste
1 tbsp pomegranate molasses
1 cup green onions chopped
1 cup parsley (chopped), 1 cup fresh mint (chopped)
⅓ cup olive oil
½ tsp salt, ¼ tsp black pepper
Instructions:
Place bulgur in a large bowl and pour the boiling water on it. Stir well. Cover with a lid or a plate and let it sit for about 15 minutes until cooked.
Once the bulgur is cooked and cooled, fluff it using a fork. To the bulgur, add tomato paste, pepper paste, olive oil and pomegranate molasses. Stir well so all bulgur grains are combined.
Add in chopped green onion, parsley and mint to the bulgur. Mix well.
Season well with salt and pepper.
Cover and refrigerate for about 30 minutes before serving.
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