Yayla Legurme Coarse Bulgur for Pilaf – 1 kg

Rice gets most of the attention in Britain, but in many Turkish kitchens the everyday side dish is made with coarse bulgur. This 1kg pack from Yayla Legurme contains large, golden grains of cracked wheat that cook into a fluffy, nutty pilaf in around 20 minutes, with plenty of texture and flavour.

What Is Bulgur?

Bulgur is made from wheat that has been boiled, dried and then cracked into pieces of different sizes. Because it is pre-cooked, it needs much less time on the hob than raw grains. It has been a cornerstone of Anatolian cooking for thousands of years, and in rural areas families still prepare their own each autumn, boiling wheat in huge cauldrons and drying it on rooftops in the sun.

The size of the grain decides how it is used. Fine bulgur goes into kısır salad, çiğ köfte and içli köfte, where it needs to soften without cooking. Coarse grains, known in Turkey as pilavlık bulgur, are meant for cooking as a side dish, as they hold their shape and stay pleasantly chewy.

Good for You, Good on the Plate

Bulgur keeps much of the wheat kernel, so it counts as a whole grain food. It is a natural source of fibre and plant protein, and it tends to feel more satisfying than white rice. Its gentle, nutty taste makes it a great base for vegetables, pulses, meat and sauces alike.

A Classic Recipe

A classic Turkish bulgur pilaf is simple and full of flavour.

1. Melt butter or heat olive oil in a pan and gently fry a chopped onion and a diced green pepper until soft.
2. Stir in a tablespoon of tomato or pepper paste and cook for a minute.
3. Add one cup of coarse bulgur and stir until every grain is coated.
4. Pour in two cups of hot water or stock, season with salt and pepper, and bring to the boil.
5. Cover, turn the heat down low and simmer for 12 to 15 minutes until the liquid is absorbed.
6. Turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

Serving Suggestions

Serve alongside grilled köfte, chicken or kebabs, with a spoonful of yoghurt and a crisp salad. Some cooks add cooked chickpeas, green lentils or vermicelli to the pan for extra texture. Leftovers are delicious cold the next day as a salad with herbs, lemon and olive oil, and they make an easy packed lunch for work or school.

More Ideas

• Use instead of rice in stuffed peppers and courgettes.
• Add to soups and stews for body.
• Make a warm grain bowl with roasted vegetables and feta.
• Cook in tomato sauce with aubergine for a hearty vegetarian dish.

Storage and Allergens

Store in a cool, dry place in a sealed container. Contains wheat (gluten), so it is not suitable for anyone following a gluten-free diet. Please check the pack for full allergen information.

Order Coarse Bulgur Online

Robin Food delivers Turkish grains and pulses across the UK, with same-day delivery available in many parts of London. Complete your pantry with our baldo rice, Koçbaşı chickpeas and sweet red pepper flakes.