Grains

Bulgur is wheat, parboiled, sun-dried, and cracked. That’s it, nothing added, nothing taken out. Ours starts with Karakılçık, an ancient wheat variety grown on the same land for thousands of years, by farmers using methods older than the roads that carry it. Coarse, it holds up in a pilaf or a pot of soup. Fine, it’s what you want for tabbouleh, kısır, or stirred into a salad.