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.
