temelli

Temelli is a term used in Turkish cuisine to describe a form of bulgur that has not been roasted. In Turkish culinary labeling, bulgur can be categorized by processing methods, with temelli bulgur referring to grain that is not toasted, in contrast to kavrulmuş bulgur, which is roasted. The result is a lighter color and a milder aroma compared with roasted bulgur.

Production and characteristics: Temelli bulgur is typically made from cleaned whole durum wheat kernels that are processed through steaming and drying, without the toasting step. The absence of roasting yields a paler grain and a subtler flavor, while preserving the grain’s firm texture. Like other bulgur varieties, temelli bulgur provides complex carbohydrates and dietary fiber; grain size influences cooking and rehydration needs.

Culinary uses: Temelli bulgur is used in a range of dishes, including salads, pilafs, and hot preparations where a gentler bulgur flavor is desirable. Because it is not roasted, it may absorb liquid more slowly and may require longer soaking or simmering to reach the preferred tenderness, depending on the size of the grain.

Availability and regional use: Temelli bulgur is commonly found in Turkish markets and in kitchens that seek less processed bulgur options. It is used in traditional recipes as well as contemporary preparations that prioritize a milder grain profile.

Note: The term may appear in various regional or product contexts, and definitions can vary slightly by supplier.