November 23rd, 2010 by admin

Bulgur or Weizengrütze is especially for the Turkish rural population a staple food.

In the Turkish food industry, there is raw bulgur, which is used for cooking and is called Pilavlik Bulgur and fine bulgur, which is called Köftelik Bulgur.


Bulgur contains about 12 to 13g protein, approx 8g fiber, 70g carbohydrates and about 2g fat.

Vitamins, Minerals and Trace Elements

Bulgur mainly contains B vitamins, B1, B2, B3, B5 and B6 and the minerals potassium, magnesium and phosphorus are present in significant amounts. In addition the trace elements iron, copper and manganese.

Production and Preparation

Bulgur is mainly made from durum wheat. The durum wheat is first pre-cooked, then dried and finally crushed depending on the type either raw or fine.

Turkish Cuisine – Use

Bulgur is available as a side dish like rice, or prepared as a meal with meat or vegetables.

Bulgur can also be used uncooked and soaked with vegetables. Bulgur is also for many other foods and dishes suitable, eg. for soups.

Fine bulgur is used for a Turkish Specialty, which is called Köfte.

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