Wheat Bulgur in Bulk Organic

How do I cook bulgur?

The grain is parboiled and then cracked: all you do is cover it with boiling water or stock, roughly two volumes of liquid to one of grain, and let it swell covered for about ten minutes off the heat. Kazidomi Vrac bulgur is then separated with a fork.

Bulgur or couscous semolina: what is the difference?

Both come from durum wheat, but bulgur is a whole grain parboiled and then cracked, whereas couscous is a flour rolled into small beads. Kazidomi Vrac bulgur therefore keeps some bite and a more rustic taste, where couscous stays fine and neutral on the palate.

Does it contain gluten?

Yes. Bulgur is made from wheat, so it contains gluten and does not suit anyone who has to avoid it. The Kazidomi Vrac ingredient list runs to that single grain, from organic farming, with no additive and no salt added at packing.

Which recipes use it?

A Lebanese tabbouleh with parsley, tomato and lemon; a side for a slow-cooked dish; a stuffing for vegetables; a bake or a cold salad. Kazidomi Vrac bulgur soaks up sauces and olive oil well, and it can be made the day before for a packed lunch.

How do I store a one-kilo bag?

In an airtight jar, dry, away from light and heat. Kazidomi Vrac sells it loose by weight in a one-kilo pack, which suits regular use. The dry grain needs no refrigeration but does not like damp, which makes it clump together in the bag.