Description
Yayla Bulgur for Pilaf (Rice) 1000gr
Product of Turkiye
Bulgur, which is obtained by breaking the wheat whose shell is removed after boiling and drying, is made from large-grained hard wheat.
There are different breaking methods for pilaf, meatball and raw meatball varieties.
They are classified according to their sizes.
Ant-head broken bulgur made with hard durum wheat, produced in Konya, Şanlıurfa, Gaziantep and Mardin, is preferred.
It is a food consumed a lot in our country.
Contains gluten.
If you want to preserve legumes for a longer time, you should store them in a cool, dry and airy place.
It is recommended to store dried legumes in a cloth bag. Heat and humidity cause deterioration and insect infestation.
The best storage conditions are to store them at 5-10ºC and 50-60 relative humidity.
Origin: Turkiye
