• bulgur

      Bulgur

      Bulgur is known also under terms such as boulgour, boulgol or bulghul and it’s a strong relative to the famous couscous. In Italy bulgur is available in shops which sell natural products, or even in herb shops, while in Germany and France this cereal is more diffused because of the greater level of Arabian immigration. It’s also rich in vitamins of the B group, in potassium, phosphor, fibres, iron, magnesium.
      Moreover it has an elevated index of satiation, it’s furthermore recommended in case of constipation.


      In North Africa bulgur is very common, even on the Caucasus and in the south- western Asia. There exist different variants according to the size of the pieces. This cereal serves to prepare cold and hot dishes, soups or salads.


      A famous example for a bulgur specialty is the so- called “tabouleh”. This product should be bought hermetically sealed or consumed within short time since it deteriorates very fast.


      To make it eatable you have to put it into a recipient and mix it with boiled water. Than you have to wait for about 10- 30 minutes, according to the size of the pieces. If the size is fine or middle, it’s excellent for tabuleh, whereas a big size is excellent for the preparation of pilaf.