Freekeh Bulgur
It is one of the unique flavors of Anatolia. Hard wheat is harvested while green and dried in the sun for a day. Then, the ears are smoked by "firik masters" by setting fire to them in small piles. The smoked wheat is dried for a few more days, separated into grains and ground to obtain large, greenish-colored firik bulgur.
It is frequently preferred in pilaf, soup and salads with its smoky aroma and large grains. It offers a unique taste to tables with both its flavor and traditional production methods. You can create an offer by filling out the form below. The product is delivered packaged or sacked according to your needs.
