Bulgur is wheat that has been cooked, dried and cracked, and this Bodrum 1 kg bag holds the fine köftelik grade. The small grain absorbs liquid quickly, so it needs soaking or a short simmer rather than long cooking. Bulgur is a wheat product and is listed as containing gluten.
Fine bulgur is the base of kısır, the tangy Turkish salad with tomato paste, pomegranate molasses, parsley and spring onion, and it is kneaded into the outer shell of içli köfte, whose filling is spiced minced meat with onion and walnuts. Combined with cooked red lentils it becomes mercimekli köfte, and it gives body to köfte mixtures, vegetable stuffings and soups. For a soft kısır, pour just-boiled water over the bulgur so it barely covers it, cover for ten to fifteen minutes, then fluff it with a fork and season. For a lighter salad such as tabbouleh, soak it briefly in cold water and squeeze it dry before mixing.
Keep the bag closed in a cool, dry cupboard away from moisture, and check the pack for the best-before date.