The bulgur, which is indigenous toFertile Crescent (Turkey, Syria, Iran, Iraq, Lebanon, Palestine and Israel),have been consumed by drying boiled wheat for years since 1000-900 B.C.
COOKING INSTRUCTIONS:Bulgur is a semi-cooked product. A small amount of water is enough to soften. Without any need to boil, you can easily soften by soaking in warm water and use it in salads and meatballs.
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