Duru Medium Coarse Bulgur #2 – 2.2lb

Very tasty - I see why so many people talk about the "nutty" overtone in the flavor of this. I prepared half a recipe according to the instructions on the back of the package. I found that it needed more water than the recipe called for, but otherwise it was easy. The only way I modified the recipe was by adding chopped onion to the pot at the beginning.I served poached salmon over the Bulgar and we absolutely loved it. I'm reading many websites that suggest Bulgur is a slow-burning carb that is much better for us than simple carb options such as rice. I can easily give up rice with this as the alternative. Highly recommended.

This is the real thing, like my Lebanese friends use for tabouli and kibbie. I hadn't been able to find it now that we've moved out of the city, so I'd used Bob's Red Mill whole grain. It simply didn't have the right texture and didn't absorb the dressing like this real middle-Eastern bulgur does. I'm in no danger of being undernourished, nor is there any scientific evidence that "organic" labels increase nutrition. PS I also encourage tabouli initiates to avoid using the overwhelming amount of parsley that recipes often suggest. The real thing is at least 60% bulgur when completed, and doesn't use cucumber, which makes it watery. And, for heaven's sake, use real mint, at least twice what the what most recipes use. If you can't get fresh mint, just forget the whole thing.

I have had several different kinds of bulgur for various recipes and this one is much better in relation to size of the pebble. The fine texture is very much like quinoa and the courser bulgur is to me overpowering in texture. I use this in Tabbouleh and gives a better appearance with the chopped veggies and parsley. It also works as a pilaf but sometimes the finer grain is better in this instance. The finer grain is all over the place without really connecting with the other ingredients. I will buy from this seller again.

For some reason my local stores only have red bulgar right now. This is the regular bulgar of tabouleh - this size is good. I might try the slightly coarser next time but only as a test. The price is a bit higher than a bulk area of the store or in a middle eastern market, but what can one do?

Not good for tabbouleh, not whole wheat, no toothiness to it. I have found out that cracked whole wheat is not cooked and makes a better tabbouleh. When you soak this bulgur, it is too soggy and mushy; there is just no body to this 'medium course bulgur'. I will probably feed it to my chickens.

I made 4 to 6 loaves of very high fibre bread every month or so. My husband and I grind out own wheat and make whole wheat bread. I like to add flax, bulger, quinoa, bran and a bit of blended oats. Makes a great bread and the bulger is the perfect size. All part of a good batch of multi-grain bread. I'll buy again.

Arrived in bag fully opened - appeared to not have been sealed at all. Risky to use. Got rebate and bought Bob's RedMill bulgur - no problem.

Love love love I cannot believe how awesome tasting this grain is unbelievable I love rice but it’s doesn’t love me, and I use to eat bulgar when I was small but I hated it because it’s how u cook it that matters obviously it needs to seasoned amazing well I will definitely buy more and recommend no mor rice for me thxs Amazon