This is Duru's köftelik bulgur in a large family pack: the fine grade of bulgur, made from durum wheat, with the same recipe as the 1 kg pack. The pack is marked as stone-milled ("Taş değirmenin lezzete ikramı"), and the grain is small enough to soften in a short time without a long boil, so a bigger bag is practical for households that cook with bulgur every week.
A fine bulgur of this kind is useful far beyond köfte. Mix it with red lentils for mercimek köftesi, stir a few spoonfuls into tomato or yoghurt soup, or cook it with a little butter and onion as a soft side dish, using the one-to-two ratio of bulgur to water given on retailer labels. For a cold salad, soak it briefly in hot water, add chopped tomato, cucumber, herbs and olive oil, and season with lemon and isot pepper.
Wheat gluten is declared, so it is not suitable for gluten-free diets. Keep the bag closed in a cool, dry cupboard, and decant part of a large pack into a jar so the rest stays dry and free of odours.