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GRAINS
Brown burgol # 1
Brown burgol # 2
Brown burgol # 3
Roasted buckwheat
Burgol # 1
Fereek
Soft wheat
Burgol # 2
Burgol # 3
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Semolina # 1
Semolina # 2
RICE
Brown natural rice & wild rice mix
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BROWN BURGOL # 1
CEDAR
description
Burgol or Bulgur is a grain from the ancient Middle East; from there it spread quickly around the world. Bulgur is wheat berries that are partially hulled, steamed, then cracked and dried. Often confused with cracked wheat, both look the same, however, Bulghur is steamed (precooked) unlike cracked wheat. There are two kinds of Bulghur, one is made from soft white wheat berries (more delicate taste), and this product, which is made from hard red winter wheat berries which have a mild, nutty, earthy taste. Bulghur is gritty and flaky and used primarily in Tabbuleh or Tabouli (a typical Lebanese salad). Bulgur is also commonly used as a meat substitute.
nutrition facts
Per 1/4 cup (35 g)
Amount
% Daily Value*
Amount
% Daily Value*
Calories 120
Calories from fat 5
Fat 0.5g1%
Saturated fat 0g0%
Trans fat 0g
Cholesterol 0mg
Sodium 5mg0%
Carbohydrates 27g9%
Fiber 7g28%
Sugars 0g
Protein 4g
Vitamin A0%
Calcium0%
Vitamin C0%
Iron5%
Available Formats
10x907g
10x4Lb
1x5Kg
Country of origin
Canada



see recipe

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COOKING INSTRUCTIONS
This burgol # 2 is medium fine, thus better used raw. It is an essential ingredient in tabbouli. You have the choice between #1 or #2 depending on whether you like the taste of burgol to appear more or less in you tabbouli. Soak about ½ cup of burgol in hot water for 20 minutes, squeeze between your hands to dry, add to tabbouli and mix. This fine burgol is also added to raw meat (tartar) with some salt and pepper to prepare raw kebbe.