We have the following types:
- Fine bulgur
- Coarse bulgur
Extracted from bulgur wheat groats boiled.
And it used all types of abundance in the Levant in the work of many delicious cuisines, which remind them tabbouleh and a kippah, which uses fine bulgur while using coarse bulgur wheat groats in the work of tomatoes and Almagdrh and there are many other uses.
Nutritional information
| Every 100 grams of cooked bulgur non containing almost |
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Bulgur is preferred as a basic material for the following reasons:
- cheapen
- Ease and speed of preparation.
- High nutritional value.
- It could easily be stored for a long time.
