Pilavlık bulgur is coarse cracked wheat, the grain Turkish cooks reach for when they want a fluffy, nutty pilaf with distinct grains. Bulgur is made from wheat, so this 1 kg bag from Bodrum contains gluten. Per 100 g the label gives 342 kcal, 12 g protein and 13 g fibre.
For a classic bulgur pilavı, sauté chopped onion and a spoonful of tomato paste in butter or oil, add the rinsed bulgur, then pour in hot stock or water and simmer covered until the liquid is absorbed; follow the cooking guidance on the pack for exact proportions. Let it rest for ten minutes and fluff with a fork. Coarse bulgur also goes into soups, with tomatoes and peppers, and into stuffings for vegetables and meatballs, and it makes a good base for a warm grain salad with herbs and lemon.
Store the bag in a cool, dry place away from direct sunlight and reseal it or decant into an airtight jar after opening.