This is an ancient bulgur of which has not been changed genetically more than 10,000 years and it is famous from Kastamonu region in Turkey. The production process for bulgur is relatively simple. The husked grains are covered with boiling water for about 20 minutes, then immediately cooled with cold water and spread out in the sun to dry. The wheat is then brought to a mill where it is ground repeatedly until the grains are cleaned and crushed.
First quality tiny beans harvested from different regions in Turkey. It is a white and round shaped beans and cultivated in Black Sea and Erzurum-Ispir regions. It is mostly preferred because it is delicious.