Bulgur is one of the staple foods in certain parts of the Orient. And in Germany, too, the grain has enjoyed increasing popularity in recent years.
Bulgur is mainly made from durum wheat. In industrial production, the grain is first soaked and steamed. It is then dried and separated from its outer shell.
By means of this parboiled process, those vitamins and minerals that are in the outer edges of the grain migrate into the inner layers. This way, there is only a minor loss of nutrients during peeling. Finally, the durum wheat is crushed and sifted into different sizes.
Since the wheat is already steamed during production, it only needs to be soaked briefly in water when it is cooked.
