COMMON LANGUAGE OF TASTE: BULGUR
As the bulgur culture spreads in the world, the word bulgur is used everywhere from America to Europe, from the Middle East to Asia. In America, it is called “Bulgur Wheat” to emphasize the relationship between bulgur and wheat. It is called “Boulgour” in French. Although it is said in different tones according to the structure and accent of each language, what bulgur evokes is taste and health. Bulgur is defined as a wheat product that has been cleaned, cooked, dried, peeled and classified and is obtained using durum wheat (Triticum durum). Bulgur, which has an important place in terms of nutrition, is a healthy and delicious cereal alternative.
Durum wheat is a type of hard wheat with low carbohydrate content and high protein quality. This hard structure and high protein content make it suitable for special purposes other than wheat. It has larger grains than other types of wheat.
ALL PRODUCTS OF İPEK BULGUR ARE MARDIN BULGUR WITH GEOGRAPHICAL REGISTRATION.