The worlds’ most ancient grain, cultivated in Turkey for over 8000 years. It waited a long time to pick up its first Great Taste Award, commended in 2016 as being a "versatile, golden grain that’s pleasantly sweet and chewy, with a good nuttiness and bite".
Siyez is made by covering the husked grains with boiling water for about 20 minutes, immediately cooled with cold water and spread out in the sun to dry. The wheat is then brought to a mill where it is gently ground until the grains are cleaned and crushed. Spread out on large cloths, the wheat is left in the sun to dry for one or two days, depending on the weather, and turned frequently. Siyez is known to be higher in protein, phosphorus, vitamin B2, vitamin B6 and β-carotene than common hard red spring wheat.
- Use Siyez as you would any other grain
- It can be ground into flour for both sweet and savoury baking, producing a soft, fluffy crumb
|of which Saturates||0g|
|of which Sugars||2.5g|
Siyez Bulgur (GLUTEN) (100%).