Fine Bulgur 500g. 85 baht Koftelik

Bulgur is white or red, hard or soft, whole wheat kernels that have been soaked, boiled, and dried. Then, 5 percent of the bran is removed and the remaining kernel is cracked into small pieces. The result is parcooked, cracked wheat. Bulgur differs from cracked wheat in that it is pre
-cooked.Arab, Israeli, Egyptian and Roman civilizations record eating dried cooked wheat as early as 1,000 B.C. Evidence shows the Chinese ate this grain food as early as 2,800 B.C. The Roman word for bulgur is cerealis, after Ceres, the goddess of harvest; Israelites called it dagan, a word meaning “bursting kernels of grain;” other Mid
-Easterners called it arisah, and it is a mainstay in the diet.