Bulgur comes in many forms, but with one single taste: good.
It has an exotic name but it’s simply wheat.
Steamed. Dried. Cracked.
And ready to take the place of pasta, rice and couscous.
When the original raw ingredient is green wheat, bulgur goes by the name of freekeh.
But let’s forget about all its various forms and move on to tasting.
Bulgur originates from Anatolia and is still one
of the main ingredients of Turkish cuisine.
Bulgur has different names in Turkey according to the size of the grains
(for the professionals among you: “Pilavlik” is coarse, “köftelik” is fine).