Başbaşı Bulgur is a special, coarsely ground variety of bulgur that is produced by breaking it down in a millstone. Because the wheat is peeled before being ground, its flavour comes through particularly clearly. After cooking, Başbaşı Bulgur is noticeably coarser than classic bulgur, more robust in bite, and pleasantly satisfying.

Thanks to its extra coarse texture, it stays firm in bulgur pilaf, stews and casseroles. At the same time, it is versatile, for example in soups, salads, and for dolma and sarma. In some regional recipes, it is even used for desserts, offering a wide range of applications in the kitchen.