The Turkish pantry

Bulgur

Match the grind to the dish: fine bulgur for tender patties, coarser grains for pilaf.

Last updated: 17 October 2026

Bulgur is wheat that has been cooked, dried and cracked. It contains wheat and gluten. Raw cracked wheat and couscous are different products. Fine bulgur has smaller pieces than coarser grinds.

Fine dry golden bulgur grains in a shallow cream bowl

Types & forms

Fine / köftelik / kısırlık

Small particles used in lentil patties and kısır; follow the recipe’s hydration method.

Coarse / pilavlık

Larger pieces for a distinct grain texture in pilaf; needs its own cooking instructions.

Raw cracked wheat

A comparison, not another name for bulgur: it has not had the same precooking.

What to look for when buying

Read the grind and cooking instructions. A bag marked wheat is not specific enough.
Choose a plain product when the recipe specifies plain bulgur; check seasoning mixes for salt and other ingredients.

Prepare & cook

Measure the dry grain when the recipe calls for dry bulgur. Hydrate or simmer according to the grind and recipe.
Our lentil patties use fine bulgur softened in the hot lentil mixture. Coarse bulgur can remain too firm with that method.

Store it well

Store dry grain in a sealed container in a cool, dry place. Keep the product date and instructions.
Refrigerate cooked bulgur promptly in shallow containers and use within three to four days.

Substitutions depend on the dish

In a grain side dish

Another grain needs its own water and cooking method. Cook it separately as directed; expect a different texture.

In lentil patties

Do not replace fine bulgur with coarse bulgur or couscous without a recipe designed for it. Hydration and binding will differ.

Nutrition

Dry bulgur, before hydration ^[1]

Per 100 g edible portion
Nutrient	Amount
Energy	342 kcal
Protein	12.3 g
Total fat	1.33 g
Saturated fat	0.23 g
Carbohydrate	75.9 g
Dietary fiber	12.5 g
Total sugars	0.41 g
Sodium	17 mg
Cholesterol	0 mg
Calcium	35 mg
Iron	2.46 mg
Potassium	410 mg
Vitamin D	0 µg

These values describe the dry ingredient, not 100 g of cooked food. Soaking and cooking add water; use a cooked-food record for a cooked portion. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.

Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.

At the Turkish table

Mercimek köftesi pairs fine bulgur with red lentils, cooked onion and fresh herbs. Different bulgur grinds serve different dishes; the word bulgur alone is not a complete buying specification.