Bulgur is one of the easiest to cook and the most versatile of whole grains. It is a classical food and an essential ingredient in Turkish cuisine. Made by parboiling and cracking husked wheat grains, preparing bulgur is an ancient process that originated in Anatolia. With a market share of 70 percent, Türkiye is the world leader in bulgur production and exports. This traditional ingredient has been getting international recognition lately with its unique flavor and nutritional benefits. Anatolia is home to the earliest beginnings of the cultivation of sustenance crops.
First grown more than ten thousand years ago in Anatolia, wheat carries social, cultural, historical, and archaeological values for the country. With its favorable climate, rich soil sources, and biological diversity, Türkiye is a leading country in agriculture and related industries. Wheat is one of the most important agricultural commodities in the country and Türkiye ranks among the top ten wheat producers in the world. Wheat is a staple in the Turkish diet, consumed mostly as bread, but also as pasta, bulgur, and other baked goods. There are 20 species of wild wheat and more than 400 cultivated wheat varieties in Türkiye. More ancient varieties have been revived lately and have gained popularity with their distinctive taste and health benefits. One of the ancient heirloom varieties is Siyez, also known as einkorn wheat. High in protein and low in gluten, it is an ancient superfood. Other varieties include Kavılca, Sarı Buğday, and Üveyik Buğday