For 200 years, Sabarot have been producing authentic French dried pulses and grains for chefs around the world. With close relationships to their farmers, they are able to select the best quality raw ingredients for their products.
Bulgur comes from whole durum wheat flour by cooking, drying and crushing it to product Bulgur. With a delicate and nutty flavour, it is traditionally used in tabbouleh salads but is also a great accompaniment to stews, tagines and fish dishes.
Chef's tip: Boil on a low heat for 10 minutes in salted water twice its volume.