Corporate

History of bulgur, production process of bulgur, use in kitchen and effects on health were covered during the theoretical training which took place in the Conference Salon. After the seminar a tasting took place in a show kitchen where together with students many dishes, never seen by students, were tried: Bulgur Halva, bulgur risotto, bulgur pilaf with Freekeh, bulgur salad with fruit, and soup with bulgur and orange. At the end of the seminar a Certificate and a book of Bulgur dishes release by Publications of Duru Bulgur were presented to students.