Pilaf

Miras hard, whole wheat grains are cooked until soft. In the summer months, after the wheat has cooled down, we mix it with yoghurt. After a few hours in the fridge, it is ready to be served. A bowl of this breakfast yoghurt gives you all the energy you need to start your day on a healthy note!

Suggestion: add some cinnamon and fruit.

Cooking instructions:

Soak the wheat in cold water overnight. Rinse and bring to the boil in plenty of water in a pot with a thick base. Cook without a lid on high heat for 10 minutes. Stir occasionally. Then cover with the lid and cook on low heat for 25-30 minutes until soft and tender. Drain and season to taste or use it in a dish.

Miras pilavlik bulgur is made from wheat that is dehulled, boiled and then ground. For centuries, bulgur was not only the main staple throughout Turkey, but also in its surrounding countries Syria, Iraq, Iran, Lebanon and Israel. Nowadays, this wheat is known all over the world. Pilavlık bulgur is used in a variety of ways, for a delicious pilaf or in soups.

Miras Köftelik Bulgur - a finer-textured Pilavlik bulgur - is often used in salads (kisir), in vegetarian burgers, or for special dishes with a crunchy crust. In addition, it contains fibre and is a rich source of vitamins and minerals.

Miras Çiğ Köftelik Bulgur is mainly used in dishes such as Çiğköfte (spicy Turkish steak tartare), originally from the Urfa province, in the south east of Turkey. This specialty consists of raw steak tartare mixed with this extra fine bulgur and spicy seasoning. It is often served as a mezze in the late hours, but is also eaten as a side dish or main meal.