Bulgur
4000 Years Old Miracle Food
Coarse bulgur is the most common and famous type of bulgur both in the World and Turkey. The grain size of coarse bulgur is from 2,0 to 2,8 mm and it is the 3# size of the Duru Bulgur.
See DetailsFine bulgur is a popular kind of bulgur in the world which is used in meatballs and salad like “tabbouleh”, is popular all over the world. Fine bulgur is the 5# of yellow bulgurs in size.
See Details
Fine bulgur is a popular kind of bulgur in the world which is used in meatballs and salad like “tabbouleh”, is popular all over the world. Fine bulgur is the 5# of yellow bulgurs in size.
See Details
Extra Fine Bulgur is smaller in size than fine bulgur. Since it is smaller in size, it is more preferable for meatballs where bulgur is kneaded. Extra Fine can be mixed with fine bulgur to be used in salads. It is the smallest size of yellow bulgurs.
See DetailsExtra Coarse Bulgur, which is bigger than course bulgur, looks like a half of a wheat grain. This bulgur can be used in soups and stuffing as a substitute to rice.
See Details
Extra Coarse Bulgur, which is bigger than course bulgur, looks like a half of a wheat grain. This bulgur can be used in soups and stuffing as a substitute to rice.
See Details
Coarse bulgur with vermicelli is a mix of roasted vermicelli and coarse bulgur. It contains 25% roasted vermicelli and 75% coarse bulgur. It is delicious time saving bulgur for busy bulgur lovers.
See DetailsExtra extra coarse bulgur is a wholegrain type of bulgur which looks like whole wheat, while also being delicious and more nutritious. It is a special bulgur type produced by Duru with its popularity increasing every day.
See Details
Extra extra coarse bulgur is a wholegrain type of bulgur which looks like whole wheat, while also being delicious and more nutritious. It is a special bulgur type produced by Duru with its popularity increasing every day.
See Details
Medium coarse bulgur is 4# of yellow bulgur in size which is smaller than coarse bulgur but bigger than fine bulgur. This kind is mainly used in soups in Turkey. However in Europe it is used in classic green salads to add a soft texture.
See DetailsBrown Coarse Bulgur is produced from red wheat such as golia and bezostaja. It is different in color and taste and also its texture is softer. The color of this bulgur is darker due to the type of wheat used as a raw material. However, the dark color of bulgur does not mean that it is rich in nutritional value in comparison to other bulgur.
See Details
Brown Coarse Bulgur is produced from red wheat such as golia and bezostaja. It is different in color and taste and also its texture is softer. The color of this bulgur is darker due to the type of wheat used as a raw material. However, the dark color of bulgur does not mean that it is rich in nutritional value in comparison to other bulgur.
See Details
Brown Fine Bulgur is produced from red wheat such as golia and bezostaja. It is different in color and taste and also its texture is softer. The color of this bulgur is darker due to the type of wheat used as a raw material. Brown fine bulgur is preferred to be used when preparing kibbeh, due to its elasticity compared to yellow bulgur. Brown bulgur is easier to kneed in a dough, as well as it absorbs less tomato juice.
See DetailsBaldo rice is assumed to be the best quality type of rice grown in Turkey. Baldo rice, grown in Balıkesir Region of Turkey, is commonly used in pilafs. Despite its superior taste compared to other type of rice, baldo is hard to cook and adjust its water to rice ratio. In baldo rice, Duru only packs Turkish baldo and do not pack imported baldo rice.
See Details
Baldo rice is assumed to be the best quality type of rice grown in Turkey. Baldo rice, grown in Balıkesir Region of Turkey, is commonly used in pilafs. Despite its superior taste compared to other type of rice, baldo is hard to cook and adjust its water to rice ratio. In baldo rice, Duru only packs Turkish baldo and do not pack imported baldo rice.
See Details
Osmancik Rice is a typeof rice grown in Turkey which was developed by Agricultural Research Institute of Edirne in 1997. Osmancik rice - a kind of long grain rice is consumed commonly by Turkish. Osmancık Rice is produced mostly in Trakya area, it is also grown also in Bafra /Samsun. Osmancık rice is ideal for cooking pilaf and it is much easier to cook compared to baldo rice.
See DetailsUnlike bulgur, peeled wheat is made from soft wheat. It is produced by cleaning and peeling the cover of the wheat. peeled wheat is commonly used in Turkey and Middle East. The whole peeled wheat is called Harish while the broken one is called Jerish. The common name of peeled wheat in Turkey is “Wheat for Noah’s Puding”. It is used in a traditional dessert which is consumed during the religious month of Muharram in Islam.
See Details
Unlike bulgur, peeled wheat is made from soft wheat. It is produced by cleaning and peeling the cover of the wheat. peeled wheat is commonly used in Turkey and Middle East. The whole peeled wheat is called Harish while the broken one is called Jerish. The common name of peeled wheat in Turkey is “Wheat for Noah’s Puding”. It is used in a traditional dessert which is consumed during the religious month of Muharram in Islam.
See Details
Red split lentils are obtained by peeling the outer shell of the raw lentil, breaking the grain in half and then oiling the inner lentil using cottonseed oil. Its consumption is very common in Turkey and South East Asia. Duru only packs lentils grown in South East region of Turkey.
See DetailsWhite kidney bean is a kind of Turkish bean whose grain color is white and whose grain shape is kidney. This type of bean is mid-sized with a caliber of 8 mm and is grown in Karaman and Konya provinces of Turkey which are famous for the superior flavor of a bean. Another difference of this region’s bean is that they do not release shells when cooked. White kidney bean is the most common type of bean that is consumed in Turkey.
See Details
White kidney bean is a kind of Turkish bean whose grain color is white and whose grain shape is kidney. This type of bean is mid-sized with a caliber of 8 mm and is grown in Karaman and Konya provinces of Turkey which are famous for the superior flavor of a bean. Another difference of this region’s bean is that they do not release shells when cooked. White kidney bean is the most common type of bean that is consumed in Turkey.
See Details
Due to its appearance which looks like a ram; these chickpeas are called "ram chickpeas" in Turkey. The size of this type of chickpea is over 9 mm when calibrated. This type of chickpea is very suitable for hot dishes and stews. It is grown in Karaman and Konya region of Turkey.
See Details