Bulgur is obtained by cleaning the wheat and drying it after boiling it. It is ground in stone mills, such as fine, medium or coarse-grained and goes through the sieving process. Bulgur is usually consumed by making pilaf. In addition, it is used in the preparation of salads, soups and many other dishes.

It has also been accepted by the medical world that bulgur, which is produced by completely natural methods and does not contain any additives and is produced using only water and wheat, is extremely beneficial for health.

• Bulgur contains a high amount of dietary fiber (8.2 gr/100 gr),

• Has a low glycemic index (Bulgur 48, White rice 98),

• It is rich in folic acid,

• It is very rich in B-group vitamins. Bulgur is very rich in all B-group vitamins (especially B1) except vitamin B12.

• Has high potassium content (328.5 mg/100 gr, white rice 96.7 mg/ 100 gr),

• Gives a feeling of fullness more than white rice,

• Has a long shelf life.

Bulgur, which is seen as a food-specific to Turks, is unfortunately not a known food around the world yet. After the Turks, the societies that know and consume it are Arabs, Armenians, Greeks, French and Swedes. When we look at the world, the countries that have factories and produce are Turkey, Sweden, France, Lebanon, Jordan, Libya, America, Greece and Syria.

Turkey and America meet 96% of the world’s export. While the export of America was 67,000 tons in 2010, Turkey’s was 162,000 tons. Although America has a high amount of bulgur production, it does not produce this product in order to meet domestic consumption.

Bulgur production in America is for export and it is not known to the American public. The needs of ethnic groups in America (Turkish and Arabs) are met by the annual export of 1,500 tons from Turkey to the United States.

Bulgur Rice Recipe

Bulgur rice is a very easy dish to make. Of course, there are many different types of rice. This recipe I have given is both very easy to make and very tasty. Using chicken broth or broth instead of hot water will be more delicious and nutritious. With this recipe, you can prepare the rice for 4 people in about 30 minutes.

Ingredients

• 2 cups bulgur (medium rice-type), (a cup is 200 ml)

• 2 spoonful butter,

• 1 tablespoon sunflower oil,

• 3.5 cups hot water (can also be chicken broth or broth),

• 1 teaspoon salt.

Directions

Step 1: Boil 3.5 cups water in a kettle,

Step 2: Put the pot on the moderately lit stove,

Step 3: Add and heat the butter and sunflower oil,

Step 4: When the oil is hot, add 2 cups of bulgur and cook for 2-3 minutes,

Step 5: Add 3.5 glasses of hot water and salt and close the lid of the pot,

Step 6: Cook until absorbed all the water (approximately 25 minutes),

Step 7: Check the rice with a spoon from the side of the pot to see that all the water has been removed.

Step 8: Turn off the stove and let the rice rest for 15 minutes with the lid of the pot closed.

Information Reference; Seçil Kenar, Tarihinden Tarifine Bulgur, 2020, Duru Bulgur Yayınları, Istanbul

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