Duru Bulgur with Vermicelli – 1 kg

Duru bulgur with vermicelli is a 1 kg bag of ready mixed coarse bulgur and roasted vermicelli. In Turkey it is called şehriyeli bulgur, and it saves you the step of toasting noodles yourself when you make a classic pilaf.

What is in the mix

According to Duru, the bag contains 75% coarse bulgur and 25% roasted vermicelli. Bulgur is wheat that has been boiled, dried and cracked, so it cooks quickly and has a pleasant, nutty chew. The vermicelli is a thin wheat noodle that Duru roasts before mixing, which gives it a golden colour and a toasty flavour once cooked.

Both ingredients are made from wheat, so the product contains gluten. Check the pack for full allergen information and the best before date.

How to cook it

Duru's preparation notes are clear on two points: do not wash the bulgur and do not soak it before cooking, and use 2 cups of hot water for every cup of bulgur. Here is a simple method for a bulgur pilaf for four:

1. Melt a spoon of butter with a little oil in a wide pan. Soften a chopped onion and a chopped green pepper if you like.
2. Stir in a spoon of tomato or pepper paste and cook for a minute.
3. Add 2 cups of the bulgur mix and stir to coat the grains in the fat.
4. Pour in 4 cups of hot water or stock, add salt and bring to the boil.
5. Cover, lower the heat and cook until the water is absorbed.
6. Turn off the heat, lay a clean tea towel under the lid and leave to rest for ten minutes.

Fluff with a fork before serving. The rest is what makes the grains separate and fluffy.

What to serve it with

Bulgur pilaf is an everyday side dish in Turkish homes, often served in place of rice. It goes with:

• Kuru fasulye, the Turkish white bean stew.
• Grilled chicken, köfte or lamb chops.
• Stuffed peppers or courgettes cooked in tomato sauce.
• A bowl of cold yoghurt or cacık and a simple salad.

On its own with a spoon of yoghurt and a pickle, it also makes a simple lunch.

Why choose bulgur with vermicelli

Many Turkish cooks toast vermicelli in butter before adding bulgur, as the noodles add colour, flavour and a softer texture between the grains. With this mix the toasting is already done, so you save a step and a few minutes at the stove. Bulgur also keeps more of the wheat grain than white rice, and it cooks in a similar time.

If you want a plain pilaf, Duru and Yayla Legurme also sell coarse bulgur on its own, and you can add as much or as little vermicelli as you like.

Storage

Keep the bag sealed in a cool, dry cupboard. Once open, move the rest into an airtight container. Cooked bulgur with vermicelli keeps in the fridge for two to three days and reheats well with a splash of water.

Order Duru bulgur online

Robin Food delivers across the UK, with same-day delivery available in many London areas, so you can add this bulgur with vermicelli to your weekly shop. For a plain grain, try Yayla Legurme Coarse Bulgur. For kısır or köfte, see Duru Fine Bulgur, and add Öncü Mixed Paste for the pilaf base.