{"id":12943,"date":"2025-04-23T09:16:18","date_gmt":"2025-04-23T09:16:18","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=12943"},"modified":"2025-12-18T11:44:36","modified_gmt":"2025-12-18T11:44:36","slug":"bulgur","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/bulgur\/","title":{"rendered":"Bulgur"},"content":{"rendered":"\n<p><strong><em>Sultana Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/p>\n\n\n\n<p>Bulgur gilt als das \u201eFast Food\u201c der Vorgeschichte, da es mit sehr wenig Aufwand und Brennmaterial zu einer k\u00f6stlichen Mahlzeit mit hohem N\u00e4hrwert verarbeitet werden kann. Bulgur wird aus Weizenk\u00f6rnern hergestellt, die einige Zeit lang gekocht, in der Sonne getrocknet und anschlie\u00dfend von der Schale befreit und gemahlen werden. In dieser Form wird er gelagert und kann durch Einweichen und kurzes Aufkochen in eine sehr nahrhafte und gesunde Mahlzeit verwandelt werden \u2013 entweder allein oder in Kombination mit anderen Zutaten. Der \u00e4lteste in Griechenland gefundene Bulgur ist 4.000 Jahre alt. Er wurde bei arch\u00e4obotanischen Untersuchungen in zwei D\u00f6rfern im Norden des Landes entdeckt: Mesimeriani Toumpa und Archontiko Giannitson unweit von Thessaloniki (Abbildung 1). In der dortigen arch\u00e4ologischen Ausgrabungsst\u00e4tte fand man Hunderte von Weizenk\u00f6rnern, die gekocht und gemahlen worden waren, bevor sie das Feuer in der Erde konservierte.<\/p>\n\n\n\n<p>Die Zubereitung von Bulgur in der Antike wird im Werk \u201eGeoponica\u201c erw\u00e4hnt, das im Auftrag des byzantinischen Kaisers Konstantin VII. Porphyrogennetos verfasst wurde und aus dem 10. Jahrhundert n. Chr. stammt. Es wird jedoch angenommen, dass es Informationen aus der Antike enth\u00e4lt. In diesem Text werden unter dem Begriff <em>chondrou poiesis<\/em> die Schritte zur Herstellung von Bulgur, bekannt als \u201echondros\u201c, beschrieben, die denen entsprechen, die wir heute kennen: Die Samen von gesch\u00e4ltem <em>Zeia<\/em>-Weizen sollten gekocht, zusammen mit Gips und wei\u00dfem Sand zersto\u00dfen und anschlie\u00dfend in drei verschiedene Gr\u00f6\u00dfen gesiebt werden \u2013 wobei darauf zu achten war, dass all dies an den hei\u00dfesten Tagen des Jahres geschieht, damit der Bulgur nicht sauer wird. In dem Werk wird zudem betont, dass der gr\u00f6bere Anteil des Bulgur, genannt \u201echondros\u201c, der beste und den weniger groben Anteilen vorzuziehen ist.<\/p>\n\n\n\n<p>Die Verarbeitung von Weizenk\u00f6rnern zu Bulgur ist in Griechenland seit pr\u00e4historischer Zeit bekannt, setzt sich in der Antike fort und reicht bis in unsere Tage. Dies unterstreicht die Kontinuit\u00e4t eines Grundnahrungsmittels, das bereits in uralten Rezepten pr\u00e4sent war. Bulgur ist ein nahrhafter Bestandteil zahlreicher Gerichte und wird h\u00e4ufig anstelle von Reis eingesetzt, der erst viel sp\u00e4ter nach Griechenland kam. In den hippokratischen Schriften wird die Verwendung von Brot mit \u201echondros\u201c, also mit Bulgur als Zutat, erw\u00e4hnt; dieses Brot galt als sehr nahrhaft, wenn auch nicht besonders leicht verdaulich. Obwohl viele traditionelle durch moderne Techniken ersetzt wurden, verwendet man f\u00fcr die Zubereitung von Bulgur zu Hause heute genau die gleichen Zutaten und Schritte wie in pr\u00e4historischer Zeit: Weizen, Wasser, sengende Sonne und viel Arbeit, um ein schmackhaftes Ergebnis zu erzielen (Abbildung 2).<\/p>\n\n\n\n<p>Abbildung 1<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"399\" height=\"339\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-7.jpeg\" alt=\"\" class=\"wp-image-12944\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-7.jpeg 399w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-7-300x255.jpeg 300w\" sizes=\"(max-width: 399px) 100vw, 399px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Verkohlte Weizenk\u00f6rner aus Mesimeriani Toumpa in der N\u00e4he von Thessaloniki, etwa 2100\u20131900 v. Chr. Valamoti et al. 2019, Journal of Archaeological Science<\/p>\n\n\n\n<p>Abbildung 2<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"692\" height=\"388\" src=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-8.jpeg\" alt=\"\" class=\"wp-image-12945\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-8.jpeg 692w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-8-300x168.jpeg 300w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-8-1200x675.jpeg 1200w\" sizes=\"(max-width: 692px) 100vw, 692px\" \/><\/figure>\n\n\n\n<p>Zubereitung von Bulgur im Dorf Kosmati in der Gemeinde Grevena, Oktober 2017<\/p>\n\n\n\n<p>Bildquelle: Soultana Maria Valamoti, 2023, Plant Foods of Greece, University of Alabama Press<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sultana Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Bulgur gilt als das \u201eFast Food\u201c der&#8230;<\/p>\n","protected":false},"author":7,"featured_media":7978,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5286,760],"tags":[3166,3165,1683],"class_list":["post-12943","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antike-geschmaecker","category-istoria-de","tag-gastronomie-de","tag-istoria-de","tag-ellada-de"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bulgur - Umgekehrte Landwirtschaft<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/portal.greekfarms.gov.gr\/de\/bulgur\/\" \/>\n<meta property=\"og:locale\" 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