Heirloom Bulgur Coarse

Cracked from Karakılcık wheat, grown near Antakya

Karakılcık is an heirloom wheat that growers near Antakya have kept in the ground for generations, on land that suits it better than any modern variety would. The harvest is parboiled whole, spread out to dry in the sun, then cracked coarse and sifted. Nothing is added at any step — bulgur is wheat that has been cooked, dried, and broken, and that is exactly what goes into the box. We pack it in a windowed carton so you can see the grain before you cook it.

How to use

• Make a pilaf: toast the bulgur in butter or olive oil, stir in a spoonful of tomato paste, then add hot stock and let it steam off the heat.
• Stuff vegetables — peppers, zucchini, grape leaves — where the coarse grind holds its shape through a long braise.
• Thicken a lentil or yogurt soup; it drinks up liquid without going to mush.
• Use it anywhere you would use rice alongside a stew, especially one built on pepper paste.

What’s inside