Duru Midyat Tipi Bulgur ~ 1000g
This bulgur is finer than regular coarse bulgur for pilaf but coarser than bulgur for meatballs.
Bulgur is a cereal food made from the groats of several different wheat species, most often from durum wheat. Bulgur is a kind of dried cracked wheat. It is most common in European, Middle Eastern, and Indian cuisine.
In Turkey, bulgur is prepared (using pilavlık bulgur) as pilaf in chicken stock, with or without sauteed noodles, or cooked with tomatoes, onions and red pepper. The fine grind (köftelik bulgur) is used for making kısır, a bulgur salad similar to tabbouleh, prepared with tomato paste, fresh tomatoes, cucumbers, parsley, olive oil, and other salad ingredients to personal taste. Pomegranate molasses (nar ekşisi in Turkish), which is more sour than sweet, is commonly used in favor of lemon juice to add tartness. A variety of mezes and main dishes are prepared with köftelik bulgur, such as çiğ köfte, içli köfte, and ezogelin soup. It also forms the base of a soup, tarhana, which is made with yogurt to which hellim/halloumi has been added. In Cyprus, it is used to make koupes (also known as bulgur köftesi), a variety of kibbeh.
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|Serving Size 1/2 cup / 100g|
|Serving Per Container 10|
|Amount Per Serving 100g|| |
Calories from Fat 11
|% Daily Value*|
|Total Fat 1g|| 2%|
| Saturated Fat 0g|| 0%|
|Cholesterol 0mg|| 0%|
|Sodium 17mg|| 1%|
|Total Carbohydrate 76g|| 25%|
| Dietary Fiber 18g|| 72%|
| Sugars 0g|| |
|Protein 12g|| 24%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs:|
|Total Fat||Less than||65g|
| Sat Fat||Less than||20g|
| Dietary Fiber||25g|