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Did you know bulgur wheat is a cracked wheat? It's made by blanching groats which are then crushed into smaller pieces.
Commonly used in Middle Eastern dishes like tabbouleh it can be simmered in mylk for a pudding or porridge which is idea for the colder months. It can also be added to breads or shaped into balls known as kibbeh.
Boil bulgur wheat in water for 10-15 mins, or put in a heatproof bowl, cover with boiling water and leave to soak for 20-30 mins, until the water is absorbed and the grains are tender. It can be boiled from raw in soups and stews too.