What Does Bulgur Wheat Taste Like?

Bulgur has the nutty flavour of many whole grains with a similar chewy texture and an appealing popcorn scent when it cooks.

Bulgur vs. Cracked Wheat

Bulgur and cracked wheat are essentially the same product, with one significant difference: Bulgur is parboiled during processing. This step gives it its quick-cooking characteristic and a longer shelf life.

Bulgur comes graded as fine, medium, coarse, and extra coarse. Colours are yellow or brown.

How to Cook Aksoy Extra Coarse Bulgur Wheat with Tomato Paste?

Ingredients: 2 tbsp olive oil, 1 onion, 1 green pepper, 2 medium tomatoes , 1 tsp tomato paste , 1 ½ cup Aksoy Cracked Bulgur Wheat, 1 tsp Aksoy Turkish Sweet/Hot Pepper Flakes, 1 tsp salt(Recommended Aksoy Himalayan Salt), and black pepper.

Instructions: Heat the oil in a deep non-stick lidded frying pan. When hot, add the chopped onion(Cook until translucent). Add the chopped green pepper. Add the tomato(if you want, you can add red pepper paste) paste. Cook for 2 min. Stir in the grated tomatoes, salt, black pepper and Aksoy Turkish Pepper flakes. Cook for 5 min. Add Aksoy Cracked Bulgur. Add 3 Cups(2xBulgur) boiled water. Keep cooking until it’s absorbed(15 min). If the bulgur is looking dry but not cooked through, add a splash of more water and keep cooking covered until cooked.