Types of Bulgur: Coarse, Fine and Brown Bulgur Explained

Bulgur is wheat that has been parboiled, dried and cracked. It is one of the oldest and most valued foods of Anatolian cuisine, but not all bulgur is the same: grain size and the type of wheat decide which dish it suits.

How is bulgur made?

The wheat is boiled, then dried in the sun or in drying facilities. The bran is partly removed and the grains are cracked into different sizes. Because it is parboiled, bulgur cooks quickly and keeps for a long time.

Types of bulgur

Coarse bulgur (pilavlık)

Large grains that stay separate and fluffy when cooked. Ideal for Turkish tomato bulgur pilaf, bulgur with chickpeas and vegetable pilafs. Example: Cilin Coarse Bulgur.

Fine bulgur (köftelik)

Finely cracked bulgur that only needs soaking in hot water, not cooking, and kneads easily. Used for kisir, tabbouleh, vegan cig kofte, kibbeh and lentil kofte. Example: Serda Fine Bulgur.

Fine brown bulgur (esmer köftelik)

Made from whole wheat, with a darker colour and a stronger wheat flavour. Because it keeps the bran, it is higher in fibre and minerals, and gives kisir and cig kofte a deeper colour. Example: Cilin Fine Brown Bulgur.

Which bulgur for which dish?

Bulgur nutrition

100 grams of cooked bulgur provides approximately 83 kcal, 3 g of protein and 4.5 g of fibre. With more fibre and a lower glycaemic index than white rice, bulgur is an excellent part of a balanced diet.

Tips for fluffy bulgur pilaf

• Toast the bulgur in butter or olive oil for 1 to 2 minutes.
• Use about 2 cups of hot water or stock for every cup of coarse bulgur.
• Simmer on low heat until the liquid is absorbed, then let it rest for 10 minutes.