Sefer Kitel Bulgur wheat is hugely popular and widely used in dishes from Eastern, South Eastern and Central Anatolian regions. However, this is type of bulgur wheat is little known outside of the professional cooking circles. The husk of the wheat is removed without boiling it before it’s milled, so if you’re wondering why your Dolma and İçli Köfte dishes aren’t holding their shape with just the usual fine bulgur wheat, now you know why. The secret is to mix Sefer Kitel with Extra Fine Bulgur Wheat.
Heads up, you will also need Turkish pepper flakes (Pul Biber). Enjoy!