Coarse bulgur is the most common bulgur type not only in Turkey but in the world. Due to its climate and soil type, Turkish coarse bulgur is famous for its nutty flavour and fillingness. You can see coarse bulgur is frequently used in almost every dish in Turkish cuisine, especially in the central Anatolian region.
Many people enjoy bulgur in the famous Levantine dish Tabouleeh salad. However, for Turks, coarse bulgur is also preferred over rice in dishes like pilav most of the time, because it is easier to cook and its flavour suits more to Anatolian food culture.
Coarse bulgur is made from parboiled wheat that then is chopped and grinded. The high-end quality of Duru Coarse Bulgur products comes from its being grinded in traditional millstones which makes bulgur keep its real taste and flavour.
To cook a perfect coarse bulgur dish, we recommend 2 cup of hot water to each cup of bulgur, without washing or soaking prior to cooking.
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