Duru Başbaşı is a whole-grain pilaf bulgur in the extra-extra coarse size, made from durum wheat and sold in a 1 kg bag. The pack describes it as stone-mill bulgur, and the large kernels are what set it apart: they stay separate and slightly chewy instead of turning soft, which is exactly what a good Turkish pilaf needs.
For a classic bulgur pilavı, soften chopped onion and green pepper in butter or oil, stir in tomato or pepper paste, add the dry bulgur and toast it briefly, then pour in about twice its volume of hot water or stock, season, and cook gently with the lid on until the liquid is absorbed. Rest it for ten minutes before fluffing. The same grains are excellent with chickpeas, as a filling for stuffed peppers and vine leaves, or as a base under grilled meat and roasted vegetables.
Keep the bag closed in a cool, dry cupboard and transfer leftovers to an airtight container. Bulgur is made from wheat and contains gluten.