Bulgur is found in the cuisine of different peoples, primarily the inhabitants of the East. These are durum wheat varieties that are soaked in water until they swell, and then peeled from the upper husk. Further, you can cook from cereals not only pilaf, as is commonly thought, but also many dishes: cutlets, soups, etc.
The most popular are bulgur dishes in Turkey. There are at least ten varieties of pilaf alone. It is interesting that there are several types of bulgur, differing in the size of the grains. Accordingly, different bulgur is used for different dishes. For example, the smallest, the size of semolina, is used in meatballs and soups. If we talk about the Russian market, then bulgur groats appeared recently. However, it has already found popularity as a means for stuffing peppers.
First of all, bulgur is valued as non-digestible wheat. What is also important, especially for housewives who do not like to stand at the stove, does not require a lot of effort to prepare the bulgur garnish. It is enough to place the cereals in boiling water in a ratio of 2: 1 and cook for no more than 15 minutes.
Bulgur kernels are rich in vitamins and macronutrients. Vitamin A, folic acid, tocopherol and much more enter the human body when eating bulgur dishes. Basically, B vitamins predominate in cereals, which promote hair growth, improve complexion, and cleanse the skin. In addition, the unsaturated fatty acids in cereals promote the breakdown and absorption of fats. The unusual taste and nutty aroma of the product becomes a pleasant addition to its usefulness.
Bulgur refers to cereals that are well absorbed by the body. It is excellent for shaping the diet of athletes and people who are subject to physical activity.
However, cereals have a high calorie content, in particular in comparison with buckwheat and rice. This is perhaps her only drawback. However, it can also be consumed by people on a diet. Only with plenty of water and in moderation.
