Bulgur
栄養満点のスーパーフード！トルコの食卓を支える挽き割り小麦
Description
A national grain of Turkey made from parboiled, dried, and cracked durum wheat. Eaten as a staple food instead of rice.
Classification: For Everyone,Basic Ingredient,Grains
Shops selling Bulgur
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Durum wheat
Instructions
- [Authentic Recipe]
- Parboil harvested hard wheat such as durum whole with its skin in a large cauldron until soft.
- Spread the boiled wheat under the sun and dry it completely over several days.
- Remove the dry skin, crack it to the desired coarseness using a stone mill, and sift into sizes such as coarse for pilaf and fine for köfte (meatballs) for storage.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Couscous (Different texture)
Pairing
Tomato paste and Onion
Trivia
[Trend] Low GI and contains several times the fiber and minerals of white rice. It's a huge boom as a superfood among beauty- and health-conscious women in Japan.
Eating tips & etiquette
[Unique Eating] Use coarse grind as a pilaf side for meat dishes, and fine grind soaked in hot water to make salad (Kısır)!
Allergen
Wheat