{"id":12972,"date":"2025-04-23T09:16:18","date_gmt":"2025-04-23T09:16:18","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/main\/?p=12972"},"modified":"2025-12-18T11:50:06","modified_gmt":"2025-12-18T11:50:06","slug":"bulgurvete","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/sv\/bulgurvete\/","title":{"rendered":"Bulgurvete"},"content":{"rendered":"\n<p><strong><em>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/em><\/strong><\/p>\n\n\n\n<p>Bulgur har beskrivits som f\u00f6rhistoriens snabbmat, eftersom den med mycket f\u00e5 f\u00f6rberedelser och lite br\u00e4nsle kan omvandlas till en uts\u00f6kt m\u00e5ltid med exceptionellt n\u00e4ringsv\u00e4rde. Bulgur framst\u00e4lls av rena vetekorn som har sjudit ett tag, soltorkats ordentligt och sedan befriats fr\u00e5n kli och malts. Denna bearbetning g\u00f6r den enkelt att f\u00f6rvara, och med en snabb bl\u00f6tl\u00e4ggning och kokning blir det en h\u00e4lsosam, n\u00e4ringsrik m\u00e5ltid som kan \u00e4tas antingen som den \u00e4r eller kombineras med andra ingredienser. Det tidigaste bulgurvetet som hittills hittats i Grekland \u00e4r 4&nbsp;000 \u00e5r gammalt, och uppt\u00e4cktes under paleobotanisk forskning p\u00e5 tv\u00e5 arkeologiska platser i norra delen av landet \u2013 Mesimeriani Toumba och Archontiko Giannitson \u2013 inte l\u00e5ngt fr\u00e5n Thessaloniki (bild 1). D\u00e4r fann man hundratals vetekorn som hade kokats och malts innan de f\u00f6rkolnades i den eld som bevarade dem i de arkeologiska lagren.<\/p>\n\n\n\n<p>Beredningen av bulgur under antiken omn\u00e4mns i <em>Geoponika<\/em>, ett verk som sammanst\u00e4lldes p\u00e5 order av den bysantinske kejsaren Konstantin VII Porfyrogennetos och dateras till 900-talet e.Kr., \u00e4ven om det tros inneh\u00e5lla information fr\u00e5n antiken. I denna text, under rubriken <em>chondrou poiesis <\/em>(tillverkning av gryn), beskrivs stegen i bulgurberedningen \u2013 som kallas <em>chondros<\/em> \u2013 p\u00e5 ett s\u00e4tt som \u00e4r mycket likt moderna metoder: skalade vetekorn (s\u00e4rskilt zea) skulle kokas, st\u00f6tas samman med gips och vit sand och sedan siktas i tre olika storlekar. Detta skulle g\u00f6ras under \u00e5rets varmaste dagar f\u00f6r att f\u00f6rhindra att bulguren gick f\u00f6rlorad. I verket betonas att <em>chondros<\/em> \u00e4r den b\u00e4sta delen av bulguren.<\/p>\n\n\n\n<p>Vetekorn bearbetades till bulgur i Grekland fr\u00e5n den f\u00f6rhistoriska perioden och fram\u00e5t, genom antiken till modern tid, vilket understryker dess kontinuitet som baslivsmedel genom historien. Det \u00e4r fortfarande en n\u00e4ringsrik ingrediens i m\u00e5nga recept som ers\u00e4ttning f\u00f6r ris, som kom mycket senare till Grekland. Hippokrates ber\u00e4ttar att det fanns br\u00f6d gjort p\u00e5 <em>chondros<\/em>, det vill s\u00e4ga bulgur, och att det ans\u00e5gs vara n\u00e4ringsrikt men inte s\u00e4rskilt l\u00e4ttsm\u00e4lt. \u00c4ven om den moderna tekniken f\u00f6r l\u00e4nge sedan har gjort de traditionella metoderna \u00f6verfl\u00f6diga, tillagas bulgur fortfarande i hemmen med metoder och ingredienser som v\u00e5ra f\u00f6rhistoriska f\u00f6rf\u00e4der k\u00e4nde till: vete, vatten, varmt solljus och mycket h\u00e5rt arbete f\u00f6r att f\u00e5 fram ett helt unikt och smakrikt resultat (bild 2).<\/p>\n\n\n\n<p>Bild 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-11.jpeg\" alt=\"\" class=\"wp-image-12973\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-11.jpeg 399w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-11-300x255.jpeg 300w\" sizes=\"(max-width: 399px) 100vw, 399px\" \/><\/figure>\n\n\n\n<p>F\u00f6rkolnade vetekorn fr\u00e5n Mesimeriani Toumba n\u00e4ra Thessaloniki, ca 2&nbsp;100\u20131&nbsp;900&nbsp;f.Kr. Valamoti et al. 2019, Journal of Archaeological Science<\/p>\n\n\n\n<p>Bild 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-12.jpeg\" alt=\"\" class=\"wp-image-12974\" srcset=\"https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-12.jpeg 692w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-12-300x168.jpeg 300w, https:\/\/portal.greekfarms.gov.gr\/wp-content\/uploads\/2025\/07\/image-12-1200x675.jpeg 1200w\" sizes=\"(max-width: 692px) 100vw, 692px\" \/><\/figure>\n\n\n\n<p>Framst\u00e4llning av bulgur i byn Kosmati i Grevena, oktober 2017<\/p>\n\n\n\n<p>Fotografi fr\u00e5n Soultana Maria Valamoti, 2023, Plant Foods of Greece, University of Alabama Press<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana-Maria Valamoti, Professor, School of History and Archaeology, Aristotle 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