The traditional Hellenic chickpea variety ''Amorgos''. From the plains of Thessalia and specifically from Velestino, we are being offered, one of the traditional dishes of great nutritional value that brings back memories of Greece, with happy family moments around the table. .
Chickpeas are a vital food source and one of the world's oldest cultivated crops. Evidence of cultivation goes back more than 7,000 years in some parts of the world. Are also grow at the rich Greek land, being one of the key elements of the Greek Mediterranean Diet. An excellent source of protein, dietary fiber,antioxidants and complex carbohydrates, dried chickpeas are flavorful, nutritionally dense, inexpensive and versatile.
Mainly served boiled, but also great as a garnish to meat, or in salads, while Chefs use them in many gourmet dishes. They are one of the key elements of the Greek Mediterranean Diet.
Their packaging ensures that all nutrients will be kept unalterableuntil the expiration date. Keep it in a cool and dry place.These chickpeas are of medium size so the are being boiled fast, once soaked in water for several hours.
From the ‘’Terra Ferea’’ farm which is certified for its System of Integrated Agricultural Production, according to AGRO 2.1-2.2. Their packaging ensures that all nutrients will be kept intact until the expiration date.
Greece is famous for its pulses which represent a product of an exceptional taste and nutritional value. Nowadays, the nutritional value of legumes is recognized internationally, as they are an essential part of the Mediterranean Diet Pyramid. For vegetarians and those trying to reduce intake of animal foods, beans provide a protein-rich, low-fat alternative to meat.
The Greek Beans Salad from Larissa, a delicious combination of 8 different varieties of high-quality Greek Beans (Medium White Beans, Horozia Beans, Red Beans, Pinto Beans, Black Eyed Beans, Black Beans, Small Green Beans, Medium Chickpeas, Green Peas), thin-skinned and very easy to prepare (short boiling time), thanks to the unique combination of microclimate, soil composition and traditional farming techniques used. Our Greek beans offer extraordinary health benefits. They are loaded with antioxidants and provide a good supply of detoxifying molybdenum. They are also a good source of fiber and protein and rank low on the glycemic index. They produce alpha-amylase inhibitors which help regulate fat storage in the body. What's more, white beans deliver a good supply of magnesium, a mineral with multiple health benefits.
The Greek way of eating these beans as a salad with Feta cheese, or as the perfect side dish for fish and meat. Tons of flavour, aromas, and colorous. Bulky and substantial, they can be eaten throughout the year in a dizzying range of fabulous recipes, as an ideal meat alternative that keeps you sated longer and tastes delicious.
Storage Instructions: Keep it in a cool and dry place. Soak in 1lt of water at least, before cooking them.
Bulgur is an edible cereal grain made from dried, cracked wheat — most commonly durum wheat. It is parboiled, or partially cooked so that it can be prepared relatively quickly. When cooked, it has a similar consistency to couscous or quinoa. Bulgur originated in the Mediterranean and can be traced back thousands of years. To this day, it’s a staple ingredient in many Greek, Middle Eastern and Mediterranean dishes.
Greek Bulgur is an amazing source of dietary fibre, protein, iron, and vitamin B6 and contains gluten. Bulgur doesn't lose much from its minimal processing; it remains high in protein and minerals. That means it's an ideal foundation for meals, allowing you to skip higher-fat protein sources, like most meats.
When you look at bulgur and quinoa, they kinda look similar. But the difference is that bulgur is precooked cracked wheat, while quinoa is actually a seed. If you look at the nutrition comparison for both, quinoa is more nutritionally dense. Of all the quinoa colours, white quinoa has the most delicate taste and the lightest texture and it cooks up a bit fluffier than other types of quinoa. Red quinoa (which takes on a brownish hue when cooked) has a richer taste, slightly chewier and heartier texture, and somewhat nuttier flavour compared to white quinoa.
The cooking process is similar to that of rice or couscous in that boiling water is used to soften the grain. For every one part bulgur, you typically need about two parts water. It’s frequently used in salads — like tabbouleh — or pilafs, alongside herbs, vegetables, spices and sometimes other grains. It can be used as a base for breakfast-style porridges with oats, or in soups, stews and chilli.
Try our pure Greek Bulgur with Red & White Quinoa and offer an amazing dish to yourself and to your loved ones!!
Key Product Features:
i) Raw Ingredients, No Preservatives, Great Taste & High Nutritional Value.
ii) Bulgur or Groat is an edible cereal grain made from dried, cracked wheat — most commonly durum wheat. It is parboiled, or partially cooked so that it can be prepared relatively quickly. When cooked, it has a similar consistency to couscous or quinoa.
iii) Greek Bulgur is an amazing source of dietary fibre, protein, iron, and vitamin B6 and contains gluten. Suitable for vegetarians. Basic to the Greek Mediterranean Diet, high in nutritional value with amazing taste.
Storage Instructions: Store in a clean, dry and cool place. The cooking process is similar to that of rice or couscous in that boiling water is used to soften the grain. For every one part bulgur, you typically need about two parts water