Heirloom Bulgur Fine

The same heirloom wheat, cracked fine

This comes from the same Karakılcık harvest as our coarse bulgur — an heirloom wheat grown by growers near Antakya — parboiled whole and sun-dried before it is cracked. The only difference is where it stops in the mill. Cracked fine, the grain softens with nothing more than warm water and time, which is why this is the grind Turkish cooks reach for when the bulgur is the salad rather than the side. Packed in a windowed carton so the grind is visible before you open it.

How to use

• Make kısır: soak the bulgur in hot water, then work in tomato paste, pepper paste, lemon, olive oil, and a lot of chopped parsley and scallion.
• Use it for tabbouleh and other herb-heavy grain salads — it takes a dressing without collapsing.
• Bind köfte and lentil patties, where fine bulgur does the work breadcrumbs do elsewhere.
• Spoon it into lettuce leaves as a cold mezze for a table of small plates.

What’s inside

From the Journal: What is kısır? (And how to make it).