Bodrum Brown Fine Bulgur, called esmer köftelik bulgur in Turkish, is a fine-grain brown bulgur made from wheat. The small grains soften quickly and bind easily, which is why this grade is used for köfte, kısır and other dishes where the bulgur is kneaded into a mixture or tossed through a salad rather than served as a loose pilaf. The back label states that it is suitable for vegans, and the front of the pack carries Vegan and GMO Free badges. It contains wheat (gluten).
The pack suggests boiling bulgur in water for 10 to 15 minutes, or covering it with boiling water and leaving it to soak for 20 to 30 minutes until tender; soaking gives a chewier texture that suits salads such as tabbouleh. For Turkish dishes, soak the bulgur just until the water is absorbed, then knead it with onion, tomato or pepper paste and spices for kısır, mercimek köftesi or the outer shell of içli köfte.
Store in a cool, dry place away from direct sunlight, and once opened reseal the bag with the tab provided or use an airtight container.