Bulgur
ORIGIN: Italy, not UE
Produced by processing durum wheat, Bulgur is an ancient food originating from Anatolia that was used by the Babylonians and is still very present in Middle Eastern cuisine. Since Bulgur is simply ground durum wheat, the nutritional characteristics of this food are the same as the cereal: low in calories and fat while rich in complex carbohydrates, proteins, fibre and mineral salts. In the kitchen, as well as for the preparation of the classic tabbouleh, it lends itself well both for soups in broth and soups, but also for cold dishes or as an accompaniment and salads.
