Duru Bulgur Guide: Types & How to Cook Each

Duru has been milling bulgur in Karaman, in the heart of Anatolia's wheat country, since 1935, and today it is the name most Turkish cooks reach for by default. The catch for newcomers is that "bulgur" is not one product: Duru alone makes half a dozen grades, and choosing the wrong one is the fastest way to ruin a dish. This guide decodes the range and tells you exactly how to cook each type.

What Bulgur Actually Is

Bulgur is durum wheat that has been parboiled, dried and cracked. Because it is pre-cooked, it prepares far faster than rice, holds its shape without turning gluey, and keeps the fibre, protein and low glycaemic index of whole wheat. It is one of the best-value healthy staples you can put in a UK kitchen, and a 1 kg bag goes a very long way.

Coarse and Extra Coarse: Pilaf Territory

Coarse bulgur (pilavlik) is the grade for bulgur pilaf, stuffed peppers and meaty one-pot dishes; extra coarse gives an even chewier, more separate grain. The classic method: saute a chopped onion in butter or oil, stir in a spoon of pepper or tomato paste, add 1 cup bulgur and 2 cups hot water or stock, season, then simmer covered on the lowest heat for 12 to 15 minutes and rest for 10. Duru also makes coarse bulgur with vermicelli, which gives you the beloved sehriyeli look and texture without any extra work.

Fine and Extra Fine: Kisir, Kofte and Cig Kofte

Fine bulgur (koftelik) is never boiled. For kisir or tabbouleh-style salads, pour hot water over extra fine bulgur at a 1:1 ratio, cover for 15 minutes, then knead in paste, pomegranate molasses, herbs and lemon. The same grade binds mercimek koftesi and meat kofte mixes. For authentic cig kofte, Duru makes a dedicated dark brown fine bulgur that absorbs the spice paste properly and gives the correct deep colour, so there is no need to improvise.

Wholegrain and Specialty Grades

Beyond the core four, Duru's wholegrain fine bulgur keeps more bran for extra fibre, and brown bulgur blended with rice makes a lighter everyday pilaf. Basbasi bulgur is a plump grade prepared like fresh rice, while sefer kitel bulgur serves southeastern specialities. The range sits alongside Duru's medium coarse couscous, baldo and Osmancik rice, lentils and chickpeas, so one brand can genuinely stock your whole grain shelf.

Ratios, Storage and Where to Buy

Remember two numbers: 1:2 water for cooked coarse bulgur, 1:1 hot water for soaked fine bulgur. Store bags airtight away from light and bulgur keeps for a year or more. At Turkish Online Market you will find the full Duru range, from 1 kg bags to catering-friendly 5 kg sacks, delivered anywhere in the UK, so you can match the exact grade to the dish instead of making do.