Dark 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. In some recipes where the bulgur is kneaded such as raw meatballs or kibbe, dark fine bulgur is preferred to yellow fine due to it gets softer easier.
Don’t wash and soak prior to cooking. When cooking bulgur, please use 2.5 cups of hot water for each cup of bulgur you want to cook.
Esmer Koftelik Ince Bulgur