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grain Bulgur is not just grain, and the unusual grain, wheat familiar to all only deprived of a cover, steamed, then which is dried up and shattered. Split up bulgur differently, and depending on degree of a razmolotost allocate its types: bulgur-pilavik, average bulgur and small bulgur. Such way of the address with wheat was thought up in Asia where bulgur it is popular not less other grain. In Turkey bulgur especially love, and use as full replacement of rice, cook with it pilaf, bake flat cakes, cook dense tomato soups, do stuffings for pies and salads.