Legumes
135 products
Ask Bio about this range · Legumes
This is the shelf that holds a British kitchen together when you cook Turkish food regularly. Dried pulses, bulgur, rice, semolina and short pasta are what turn a quiet Tuesday into mercimek çorbası, kuru fasulye with pilav, or a bowl of kısır put together in twenty minutes. Nothing here spoils quickly, everything stacks, and a single order usually covers several weeks of home cooking for a family.
Two shelves: dried pulses and the pasta drawer
The section splits into Dried Legumes and Pasta, Noodles Etc., with over 180 products between them. On the pulse side, Duru 1000gr Round Red Lentils are the ones you reach for at soup time, Duru White Beans 1000g answer the Sunday kuru fasulye, and Duru 1000gr Fine Bulgur is milled for kısır and köfte rather than pilav. Duru 1000gr Baldo Rice gives the plump grain most Turkish cooks prefer for plain pilav. The pasta drawer is stocked with the shapes Turkish recipes actually ask for: Piyale 500gr Barley Noodles and the same brand's Capellini Corti for şehriyeli pilav and soups, Nuhun Ankara 500gr Twisted Pasta and Spaghetti Bucati for everyday plates, Ulker Bizim vermicelli, and Piyale 500gr Semolina for irmik helvası and cakes. Bodrum, Filiz and Suntat fill out the range. Prices start from under £1.
Buying quantities that make sense
Buy the 1kg bags of anything you cook weekly and smaller packs of things you use occasionally, because pulses do not improve with age. Old beans and chickpeas take much longer to soften, so use them within a year and keep them in a sealed jar away from the hob and any damp. Rinse lentils until the water runs clear. Coarse bulgur is for pilav, fine bulgur for kısır and çiğ köfte, and the two are not interchangeable. Once a pasta pack is opened, clip it shut so the shapes do not absorb kitchen smells.
Ordering and delivery
Dry goods are heavy, which is exactly why a single larger order works well. DHL Express delivers across the UK in one to two business days, free on orders of £60 or more to London and mainland UK, with a flat £5.99 rate below that. Orders placed before noon on weekdays are usually dispatched the same day and tracked by email.
Legumes — frequently asked questions
What should I buy first if I am new to Turkish cooking?›
Start with four staples: red lentils for soup, fine bulgur for kısır, baldo rice for pilav and a pack of barley noodles for şehriyeli pilav. Duru and Piyale cover all four. With olive oil, tomato paste and an onion you can already cook several standard Turkish home dishes.
How long do dried pulses keep?›
Kept sealed in a cool, dry cupboard, dried beans, chickpeas and lentils are best used within about a year. They stay safe longer but need noticeably more cooking time as they age. Bulgur, rice and semolina behave the same way, so buy quantities you will genuinely get through.
What pack sizes are available?›
Pulses, bulgur and rice are mainly sold in 1kg bags, which suits a family that cooks these dishes weekly. Pasta, noodles and semolina come mostly in 500g packs. Buying the larger bags for staples and smaller packs for occasional items keeps everything fresh.
Are these products halal?›
Many products across the range are halal certified, and each product page states its own certification and ingredient details. Dried pulses, bulgur, rice and plain pasta are naturally free of animal ingredients, but please read the individual page if certification matters for your household.
Do I need to soak beans and chickpeas?›
Yes for beans and chickpeas: an overnight soak in plenty of cold water shortens cooking and gives a softer result. Red lentils and bulgur need no soaking at all. Rinse lentils under cold water first and skim the surface during the first minutes of simmering.
