Nutritious

Bulgur is one of the foods in terms of nutritional value and it is a very good source of complex carbohydrates and fiber. Zinc, bran, chromium, and magnesium are naturally found in bulgur and it also contains selenium, phytates, and all B vitamins except B12. It is also very rich in fiber. In terms of protein, minerals, vitamins, and dietary fiber, bulgur is a very nutrient-dense food. The carbohydrate rate is also much lower than you might think. In other words, it is a much healthier choice to consume bulgur rather than serving or consuming rice pilaf or pasta alongside the main dishes. Thanks to many minerals and vitamins, especially B vitamins, folic acid, and magnesium, found in bulgur, it strengthens our immune system over time. When we consume bulgur regularly, our body becomes much more protected against diseases after a while.

Supportive for Health

Bulgur also plays an important role in balancing blood sugar, thanks to the abundant dietary fiber, minerals, and vitamins in it. This, in the long term, protects the body from diseases such as diabetes and cholesterol, while keeping existing ailments positive. Of course, it is very important not to consume too much because bulgur is beneficial and to keep the measure in hand at this point.

Thanks to the regulation of blood sugar, it protects the body not only from cholesterol but also from many other cardiovascular diseases. Bulgur, which allows the blood to flow easily in the veins, in other words, supports regular blood circulation and minimizes the risk of catching heart and vascular diseases that can develop suddenly, such as heart attack, stroke, and stroke.

Weight Control

The ingenuity of the nutritional fibers and unsaturated fats contained in bulgur is innumerable. Because bulgur, which does not only support the healthy functioning of the digestive system but also helps those who want to lose weight when cooked and consumed correctly. It plays an important role in accelerating the fat-burning process by keeping it full for a long time and working the digestive system abundantly.

Falafel

What do you need

1 cup soaked chickpeas, 1 cup of bulgur wheat, 1 egg, 1 teaspoon salt, 1 clove of garlic, half a glass of oil, 1 teaspoon cumin, 1 teaspoon of black pepper, 1 teaspoon red chili powder, 3 tablespoons of olive oil, 4 tablespoons of flour

How to make

1) Mix and blend the chickpeas, eggs, olive oil, garlic and spices with food processor. Wet the bulgur with 1.5 cups of hot water and leave it covered until it swells.

2) Then add the ingredients you have passed through the mixer on the fine bulgur, add salt, add the flour little by little and knead well.

3) Take medium-sized meatball-sized pieces from the mortar you have prepared and shape them by rolling them with your hands.

4) Then rest in the refrigerator for 25 minutes. Heat the oil and cook the rested meatballs in hot oil.

5) Then you can serve it hot with sauces, bon appetit.

Tip: You can also bake in a 200-degree oven for 25-30 minutes.

Bulgur Meatballs

What do you need

1 cup of bulgur wheat, 2 tablespoons of tomato paste, 3 tablespoons of ground pepper, 1/2 bunch of parsley, 2 cloves of garlic, 1 teaspoon of black pepper, 1/2 tablespoon of salt, 1/2 tablespoon of cumin, 1 teacup of oil, 1/2 onion

How to make

1) Dice the onion and parsley and grate the garlic.

2) Put the bulgur, tomato paste, spices and chopped onion and garlic in a bowl or stand mixer. Knead by applying pressure with your hands.

3) When it is mixed, add the vegetable oil and parsley and pour it until it reaches the consistency of meatballs.

4) You can shape and serve with your hands. Enjoy your meal.

Kisir

What do you need

1 cup of bulgur wheat, 1 onion, 1 bunch of spring onions, half a bunch of parsley, half a bunch of dill, 2 teaspoons of dried mint, 2 tablespoons of tomato paste, 2 tablespoons of chili paste, 1 teaspoon salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, 1/4 cup of olive oil, 1 lemon lemon juice, salad leaves, 1 tomato, 1 cucumber, 2-3 green peppers

How to make

1) Put the bulgur in a saucepan. Put hot water on it slightly less than the bulgur level. Cover the pot and wait for the bulgur to absorb the water.

2) Dice the onions and cook with tomato paste and olive oil

3) After the bulgur has cooled, add finely chopped scallions, parsley, dill, mint, pepper paste, salt, black pepper, red pepper, cayenne pepper, olive oil, lemon juice and chopped vegetables and mix. Serve the kisir.