Bulgur is commonly found on a Mediterranean table and is available in three differenet textures, fine, medium and coarse. Bulgur is made by parboiling, drying, then cracking the finest quality whole wheat grain. This bulgur has a coarse structure and a nutty flavour and can be served as a side dish, similar to couscous or rice and is often used in baked goods, pilafs, vegetable stuffing and soups.

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