ABOUT THE PRODUCT
- EXCITE YOUR TASTE: Just when you feel the time is right to uplift traditional Rice, Couscous and Quinoa dishes with something new, you may want to embark on a culinary adventure with bulghur; a quick-cooking, nutty-flavored, whole grain food that cooks in about the time it takes you to order fast food. Only difference – you get a good mix of nutrition, taste and convenience in one place
- NUTRITION PACKED: One of the oldest good-for-you nutritious super food that is a potent package of dietary fiber, vitamins, phytonutrients, minerals & antioxidants, which is why they are often included in many healing diets, like the Mediterranean diet. Great source of plant-based protein with a high dose of fiber that ferments in the gut to produce short-chain fatty acids (SCFA) which not only improve immunity and nutrient absorption but also helps balance pH of the body
- GOLDEN GRAIN GOODNESS: Our burghul contains nothing artificial, no cholesterol, has a lower-glycemic index, and is naturally non-GMO (…as are other whole wheat derived grains). Bulgar is sometimes referred to as the “Middle Eastern pasta” for its versatility as a base for some hot breakfast cereals, all sorts of side dishes for lunch or dinner, pilafs and salads such as Tabbouleh (also spelled as Tabouli or Tabouleh) to name just a few
- HIGH YIELD AND RESILIENT: Make 2.5x – 3x more food with just 2lbs of Zaiqa Bulgur Wheat; an excellent choice for difficult times, off-grid living & disaster stricken regions. Know the difference between Cracked Wheat & Bulgur Wheat before storing for a longer period. Cracked wheat is raw & uncooked whereas wheat kernels that are cleaned, boiled, dried, ground by a mill & then sorted by size, are called bulgur – which cooks faster & stores better. Most retail stores sell Bulgur, not Cracked Wheat
- MINIMALISTIC APPROACH: Simple, yet secure packaging. Allows for storage at home in an airtight glass or canning jar
MEASURES AND EQUIVALENTS
Dry Bulgur Wheat Equivalent
1 cup 2.5 cups cooked
1 pound 2.3 cups dry bulgur
1 pound 14 servings or 7 cups cooked
BASIC COOKING INSTRUCTIONS
Combine 1 cup of bulghur and 2 cups of water in a pot. Bring to a boil; cover, reduce heat to simmer and cook until tender, or for between 11 – 13 minutes. Drain off any excess liquid and separate bulghur with a fork.
BASIC STORAGE INSTRUCTIONS
Raw Dry Form: Store in a cool, dry place to preserve freshness.
Cooked Form: Up to 7 days in the refrigerator. Up to 1 year in the freezer, possibly more.
TOMATO SOUP WITH BULGUR
Serves: 4 to 6 | Cooking Time: 1 hour
28-ounce can chopped tomatoes in juice
2 tbsp Extra Virgin Olive Oil 2 medium onions (finely chopped)
Salt and Pepper to taste 2-4 garlic cloves (minced)
2 tbsp tomato paste ½ tsp sugar
½ cup Zaiqa Cracked Wheat (Bulgur) No. 4 5 cups water
2-4 tbsp chopped fresh mint 2 ounce (½ cup) feta, crumbled
- Pulse the tomatoes to a coarse purée in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is transparent but not browned, about 8 to 10 minutes.
- Add the garlic and cook, stirring for about 30 seconds to a minute. Add tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes.
- Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer for 30 to 45 minutes, until the bulgur is soft and the soup is thick and fragrant. Add pepper to taste and adjust salt to your liking.
- Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Best when served hot.
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