Aksoy Extra Coarse Bulgur Wheat – Cracked Wheat for Pilaf, Soups & Traditional Dishes
Extra Coarse Bulgur for Hearty Dishes
Aksoy Extra Coarse Bulgur has a large grain size, nutty flavour and pleasantly chewy texture once cooked.
Bulgur is parboiled before drying and cracking, helping it cook more quickly than plain cracked wheat.
Its larger grain is ideal for pilaf-style dishes, side dishes and recipes where a firmer texture is preferred.
Simple Bulgur Pilaf
Cook time: Approx. 15–20 minutes
Add 1 cup Aksoy Extra Coarse Bulgur to 2 cups boiling water with salt.
Cover, reduce the heat and simmer until the water is absorbed and the bulgur is tender.
Add olive oil or butter if desired and serve with yoghurt, hummus, meze or Turkish pepper flakes.
Bulgur Pilaf with Tomato & Pepper
Ingredients: Olive oil, onion, green pepper, tomatoes, tomato paste, Aksoy Extra Coarse Bulgur, Turkish pepper flakes, salt and black pepper.
Sauté the onion and pepper in olive oil. Add tomato paste, tomatoes and seasoning. Stir in the bulgur and add roughly twice its volume of boiling water. Cover and simmer for around 15 minutes, adding a little more water if required until tender.
Serving Ideas
