Bulgur

Bulgur, which is produced by boiling and drying wheat kernels, is one of the first processed foods in the nutrition culture, and it has a very important place in Turkish cuisine. The Turkish bulgur stands out with its nutritional qualities, ease of cooking, and wide range of uses, and it can easily find a place on a variety of menus such as soup, rice, snack, and main course. Even with sushi... This delicious food is supplemented by magnesium, iron, and manganese, and is also known for being great protection for the health of the heart and the gut.

Turkish bulgur is produced most naturally, without additives, and under international standards. With an annual production capacity of over one million tons, the Turkish bulgur industry is the world leader in production and export, and its market share exceeds 75% percent.