What Are the Types of Bulgur, and Which Dishes Use Them?

Bulgur is made by boiling and drying wheat, then classifying it according to how finely it is cracked; this degree of fineness determines which dishes it is used in. The broadest distinction is among fine, medium, and coarse bulgur: fine bulgur is for meatballs, medium bulgur for soups, and coarse bulgur for pilaf. One of these three names is often printed directly on the package. This distinction is based on how quickly the grain absorbs water: fine bulgur absorbs water quickly and softens, so it suits a dough-like texture, while coarse bulgur is preferred for pilafs where the grains should remain separate as they cook. Choosing the wrong grain size can ruin a recipe’s consistency from the start.

Where is fine bulgur used?
Fine bulgur is used in dishes shaped by kneading, such as çiğ köfte (seasoned bulgur patties) and içli köfte (stuffed bulgur meatballs); because it absorbs water quickly, it softens and binds in a short time when mixed into the dough. For çiğ köfte, fine bulgur is generally soaked and drained, then used without direct cooking. This bulgur is not used for pilaf because it sticks together and becomes mushy instead of remaining separate when cooked. That is why accidentally making pilaf with fine bulgur can create a sticky mass at the bottom of the pot.

Which dishes use medium bulgur?
Medium bulgur is used in bulgur dumplings added to lentil soup and in some regional soups; it cooks quickly and, because it is not as fine as meatball bulgur, leaves a light texture in the soup without falling apart. This grain size is chosen to add substance without changing the soup’s consistency. Medium bulgur is also often used for kısır (bulgur salad) because it can stay both soft and distinct when mixed with vegetables and sauce. The amount of water used to soak medium bulgur directly affects the consistency of bulgur salad; too little water leaves the grains firm, while too much makes them mushy. Draining excess water after soaking is a simple way to keep bulgur salad from becoming watery.

Why is coarse bulgur called pilaf bulgur?
Coarse bulgur has large grains suited to cooking separately, much like rice pilaf; it absorbs water slowly and maintains its grain structure. This makes it easier for the grains to remain intact even when stirred with a spoon. Pilaf bulgur is generally sautéed with tomato paste and onion; this method helps the grains cook separately instead of sticking together. Skipping the sautéing step and cooking it directly with water increases the chance that the grains will stick. Lightly coating the grains with oil while sautéing serves the same purpose.

How is brown bulgur different?
Brown bulgur is made by processing wheat without fully removing its bran, so it is darker than other types of bulgur and has a slightly firmer texture. Since much of the wheat’s outer layer is retained during milling, it is also easy to distinguish visually from white bulgur. It takes a few minutes longer to cook than white bulgur and retains a more distinct grain structure after cooking; for this reason, it is preferred in salads. Soaking brown bulgur briefly before cooking helps it cook more evenly and quickly.