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$3,50/ piece

Turkish Mardin Bulgur Fine for Meatballs 800 g. PDO - Geographical Indications Product
It is produced from durum wheat carefully grown in Mardin, Türkiye. It is produced in accordance with its taste, amber color and Geographical Indication production standards and passes the relevant inspections. In this way, it has the title of Mardin Bulgur with Geographical Indications. Filiz Mardin Meatballs bulgur (fine bulgur) is offered in 800 gram collapsible packages.
Cooking Suggestions: Cook 1 glass of bulgur by adding 2.5 glasses of water. Do not wet or wash. Use the freshest products (tomatoes, onions and spices) according to the recipe. It gives excellent results in your recipes such as lentil meatballs, barren, stuffed meatballs, and fellah meatballs. Yogurt can be served on the side.
Origin: Türkiye
Bulgur is defined as a dry or wet cleaned, cooked, dried, peeled and sorted wheat product and is generally obtained using durum wheat (Triticum durum). The main feature that distinguishes Mardin Bulgur from other bulgur is its amber yellow (L* 67.5; a*5.1; b* 33.7) color. Amber yellow color is considered as an important quality criterion in bulgur. Mardin Bulgur takes this feature from the red soil it grows and the Mardin sun during the milking period of the wheat. The climate of the province of Mardin is a transitional climate between the continental climate and the Mediterranean climate. Summers are hot and winters are cold. The number of days with snow does not exceed 10 days and the number of days below 0°C does not exceed 60 days. Almost 100 days of the year are above 30°C. The annual precipitation average is 713 mm. These conditions give Mardin Bulgur its distinctive feature. In addition to the varieties of bulgur for rice and meatballs included in the Mardin Bulgur, Turkish Food Codex Bulgur Communiqué, Seferkitel, which is used locally, is also produced as large skewers and medium skewers.
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