This is the finest grade in Duru's bulgur range, labelled "Köftelik İnce Bulgur (Çiğköftelik)" and "extra fine bulgur" on the pack. It is made from durum wheat, and its tiny grains swell quickly with very little liquid, which is why it is the traditional base for çiğ köfte, the spiced, hand-kneaded bulgur patties of southeastern Turkey that are usually made today without raw meat.
The retailer label advises not to wash the bulgur before use. For çiğ köfte, a typical method is to knead the grain with finely grated onion, tomato and hot pepper paste, isot pepper, cumin and a little olive oil until it is smooth, then shape it and serve with lettuce leaves, lemon and pomegranate molasses. The same extra-fine grain also gives a very soft texture to içli köfte dough, kısır and spiced bulgur spreads.
Wheat gluten is declared, so it is not for gluten-free diets. Store it in a cool, dry place and reseal the bag after each use.