Medium bulgur | Bakalokarpos

Broken wheat kernel – a versatile base for dozens of recipes

Medium bulgur is broken wheat grain that has undergone a light heat treatment and is then dried.

It has a soft texture and flavor, and is an ideal base for salads, pilaf, stuffed dishes, or as a side dish instead of rice.

It is easy to prepare and wonderfully absorbs the aromas of spices, herbs and broths.

Bulgur is an excellent ingredient that offers many possibilities in the kitchen.

Classic salad: Mix the oatmeal with fresh vegetables such as tomato, cucumber, onion and feta cheese. Add some olive oil, lemon and oregano.
Fruit salad: Combine oatmeal with fruit such as apple, grape or blueberry for a sweet and fruity taste.
Nut salad: Add toasted sunflower seeds, almonds or peanuts for a crunchy texture.
Porridge with chicken: Sauté chicken in strips and add the oatmeal. Sprinkle with curry or turmeric for an exotic touch.
Porridge with salmon: Bake salmon and serve it with oatmeal and a lemony sauce.
Oatmeal with vegetables and cheese: Saute vegetables like broccoli, carrot and cauliflower and add oatmeal. Sprinkle with grated cheese.
Vegetable soup: Add oatmeal to a vegetable soup to enrich it.
Chicken Soup: Add oatmeal to a chicken soup for a more filling meal.
Stuffing for peppers: Roast peppers, empty them of the seeds and fill them with semolina and cheese.
As a side dish: Serve the porridge as a side dish to grilled meat or fish.
Scent: Add various aromatics such as garlic, onion, mint, parsley or oregano to enhance the taste.
Protein: For a more complete meal, add chicken, shrimp, feta or eggs.
Cheeses: Grated cheese (feta, gruyere, parmesan) can add a salty and rich taste.

Bulgur is a cracked wheat grain that has been pre-cooked and dried. It is very popular in Mediterranean and Eastern cuisine.

Yes, because it comes from wheat, it contains gluten and is not suitable for people with celiac disease or gluten sensitivity.

Oatmeal is rich in carbohydrates, but when consumed in reasonable quantities it is a choice, especially if combined with vegetables or protein.

Depending on the preparation, it usually takes 2 parts water to 1 part bulgur. It can be boiled, soaked, or baked.

Bulgur belongs to the cereal family, as it comes from wheat.

Bulgur has more fiber and less starch than white rice, which makes it more filling.

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