Organic Bulgur Wheat is a wholewheat grain that has been heated and then gently cracked into smaller pieces.  Bulgar cooks into a light fluffy consistency similar to couscous and it can be used in the same way – it is great in salads and side dishes.  One 60g serving of bulgar is a source of Manganese.
 
Making wheat into bulgur is an ancient method which dates back to 4000 year ago.  The wheat is boiled, dried and then cracked to produce these smaller pieces which are quicker to cook.  It has been used traditionally in Mediterranean cooking and remains popular there today.
 
Bulgur is popular across the globe and is used in a range of recipes.  It is particularly popular in Middle Eastern, North African and Eastern European cuisines.  Probably the most well known dish made with bulgar is tabouleh which is a tasty combination of fresh herbs, lemon juice and tomatoes served as part of a meze.