Duru Şehriyeli Pilavlık Bulgur is a ready-mixed blend of coarse pilaf bulgur made from durum wheat and roasted vermicelli (tel şehriye), in a ratio of 75 to 25 per cent. The toasted noodles are already in the bag, so you get the familiar nutty, golden look of a Turkish pilaf without measuring two ingredients.
In Turkish kitchens, vermicelli bulgur pilaf is an everyday side dish that sits beside grilled meat, köfte, stews, dried-bean dishes and a bowl of yoghurt. The maker's instructions are simple: do not soak or wash the grain, and use 2 cups of boiling water for every cup of bulgur. For a richer pilaf, soften chopped onion in butter or oil, stir in a spoonful of tomato or pepper paste, add the bulgur, pour in the boiling water, cover and simmer until absorbed, then rest for ten minutes before fluffing.
Keep the pack closed in a cool, dry cupboard away from sunlight; the producer states a shelf life of two years. The product contains wheat gluten.