Fine Bulgur

Bulgur is durum wheat that has already undergone steam pre-cooking (parboiling) before being dried and cracked. Its cellular fibers and starches are therefore already gelatinized. This technical characteristic allows its purely osmotic use: it does not need to be boiled. Cold-swelled in a volume of water or lemon juice and olive oil (as in authentic Lebanese Tabbouleh), it absorbs aromatic liquids while maintaining an impeccable firm and elastic chew.