Aksoy Vermicelli Cracked Wheat Bulgur Perfect for Pilafs, Soups, Salads & Side Dishes, Non-GMO, Aromatic, Ideal for Mediterranean & Middle Eastern Recipes
Traditional Bulgur & Vermicelli Combination
Aksoy Vermicelli Coarse Bulgur combines 75% coarse bulgur wheat with 25% roasted vermicelli noodles for a convenient traditional-style grain mix.
Bulgur is produced from durum wheat that is parboiled, dried and milled into different grain sizes.
The addition of roasted vermicelli gives the finished dish extra colour, texture and flavour, making it ideal for pilaf-style recipes and side dishes.
How to Cook Aksoy Vermicelli Bulgur
- Add 1 tablespoon olive oil and 1/2 tablespoon butter to a saucepan.
- Add Aksoy Vermicelli Coarse Bulgur and sauté for around 2 minutes.
- Add 2 cups boiling water and approximately 1 teaspoon salt.
- Cover and cook over low heat for around 15 minutes, or until the liquid is absorbed.
- Remove from the heat and leave covered for a further 10–15 minutes.
- Fluff gently before serving.
A Versatile Side Dish
Vermicelli bulgur pilaf is commonly served alongside grilled meats, kebabs and a variety of Mediterranean and Middle Eastern-style dishes.
It can also be served with yoghurt, hummus, salads or meze for an easy and satisfying accompaniment.
Traditional Pilaf-Style Preparation
The combination of coarse bulgur and roasted vermicelli creates a balanced texture that works particularly well in pilaf-style dishes.
Use as a side dish for family meals, restaurant service or everyday cooking.
