Aksoy Extra Coarse Wheat Bulgur Natural and Nutritious, a Delicious, Healthy, and Convenient Choice for Soups, Pilafs, Traditional Dishes and Salads!Natural and Nutritious, a Delicious, Healthy, and Convenient Choice for Soups, Pilafs, Traditional Dishes
AKSOY Extra Coarse Bulgur
- Premium Quality Extra Coarse Bulgur made from the finest durum wheat.
- Our Extra Coarse Bulgur adds a wholesome and nutty flavour to your dishes, making them both nutritious and delicious.
- Sustainably sourced and suitable for vegans & vegetarians.
- Packed in our NEW resealable pouch, ensuring lasting freshness and quality.
- Ideal for salads, pilafs, and other delightful recipes.
- Available sizes: 500g, 1KG, and 2KG. For those who love bulgur in abundance, check out our cost-effective bulk options!
Macronutrient Breakdown (per 100g):
- Calories: 347 kcal
- Protein: 12.74 grams
- Carbohydrates: 69 grams
- Fiber: 5 grams
- Fat: 2 grams
What Does Bulgur Wheat Taste Like?
Bulgur has the nutty flavour of many whole grains with a similar chewy texture and an appealing popcorn scent when it cooks.
Bulgur vs. Cracked Wheat
Bulgur and cracked wheat are essentially the same product, with one significant difference: Bulgur is parboiled during processing. This step gives it its quick-cooking characteristic and a longer shelf life.
Bulgur comes graded as fine, medium, coarse, and extra coarse. Colours are yellow or brown.
How to Cook Aksoy Extra Coarse Bulgur Wheat?
Bulgur wheat is quick and easy to prepare at home.
Cook Time is 15-20 minutes
Ingredients: 2 tbsp olive oil, 1 tsp Aksoy Turkish Sweet/Hot Pepper Flakes, 1 tsp salt(Recommended Aksoy Himalayan Salt), 1 cup Aksoy Cracked Bulgur Wheat, and 2 cups Boiled Water.
Combine 2 cups of boiled water and 1 cup of Aksoy Bulgur Wheat in a pot. Add salt.
Reduce the heat, and simmer, covered, until the bulgur's absorbed.
If you want, serve it with yogurt and add Aksoy Sweet Turkish Pepper Flakes.
How to Cook Aksoy Extra Coarse Bulgur Wheat with Tomato Paste?
Ingredients: 2 tbsp olive oil, 1 onion, 1 green pepper, 2 medium tomatoes , 1 tsp tomato paste , 1 ½ cup Aksoy Cracked Bulgur Wheat, 1 tsp Aksoy Turkish Sweet/Hot Pepper Flakes, 1 tsp salt(Recommended Aksoy Himalayan Salt), and black pepper.
Instructions: Heat the oil in a deep non-stick lidded frying pan. When hot, add the chopped onion(Cook until translucent). Add the chopped green pepper. Add the tomato(if you want, you can add red pepper paste) paste. Cook for 2 min. Stir in the grated tomatoes, salt, black pepper and Aksoy Turkish Pepper flakes. Cook for 5 min. Add Aksoy Cracked Bulgur. Add 3 Cups(2xBulgur) boiled water. Keep cooking until it’s absorbed(15 min). If the bulgur is looking dry but not cooked through, add a splash of more water and keep cooking covered until cooked.
 |  |  |  |  |  | |
|---|---|---|---|---|---|---|
| Cracked Wheat Bulgur | Extra Coarse Wheat Bulgur | Brown Wheat Bulgur | Freekeh | Fine Bulgur | Fine Brown Bulgur | |
| Colour | Yellow | Yellow | Brown | Green | Yellow | Brown |
| Type | Coarse Cracked | Extra Coarse | Coarse Cracked | whole | Fine | Fine |