Duru Şehriyeli Midyat Bulgur combines pilaf bulgur with toasted vermicelli: the pack describes it as medium-coarse bulgur with vermicelli (in Turkish, "şehriyeli ince pilavlık bulgur") and states that it is made from durum wheat. Duru gives the mix as 75% bulgur and 25% roasted tel şehriye (thin vermicelli). Like the rest of the Duru bulgur range it is ground in a stone mill and not polished, and the ingredients are simply pilaf bulgur and roasted vermicelli. The allergen declaration is wheat gluten.
It is a shortcut to the classic Turkish pilav. The maker's instruction is not to soak or wash it and to use two cups of boiling water for each cup of bulgur; add a little butter or oil, softened onion and a pinch of salt, and cook gently until the water is absorbed. Rest the pot under a lid for about ten minutes, fluff with a fork, and serve beside grilled meat, with yoghurt and a tomato-cucumber salad, or with chickpeas and tomato for a simple one-pot supper.
Store the pack in a cool, dry place away from sunlight; the stated shelf life is two years.
