Duru Şehriyeli Midyat Bulgur combines pilaf bulgur with toasted vermicelli: Duru's packaging describes it as medium-coarse bulgur with vermicelli (in Turkish, "şehriyeli ince pilavlık bulgur"), and the brand gives the mix as 75% bulgur and 25% roasted tel şehriye (thin vermicelli). 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. The 5 kg size appears among the pack sizes listed on the brand's information page and suits large families and anyone who cooks pilav several times a week.
It makes the classic Turkish pilav in one step. The maker's instruction is not to soak or wash it and to use two cups of water for each cup of bulgur; boiling water, a little butter or oil, softened onion and a pinch of salt are all you need, then cook gently until the water is absorbed. Rest the pot under a lid for about ten minutes, fluff with a fork, and serve with grilled meat, yoghurt and a tomato-cucumber salad, or stir through chickpeas and tomato for a one-pot supper.
Store the bag in a cool, dry place away from sunlight, as the maker advises; the stated shelf life is two years.
