Bulgur is a cereal made from steamed, dried, and crushed wheat, forming the basis of Turkish, Middle Eastern, Mediterranean, and Caucasian cuisines. The production process involves steaming whole wheat grains, sun-drying, removing husks, and crushing, which gives the cereal its characteristic nutty aroma, golden color, and unique texture. Bulgur contains: protein 12–13 g per 100 g, dietary fiber 12–18 g, vitamins B1, B3, B6, folic acid, iron, magnesium, phosphorus. The glycemic index of bulgur (~48) is significantly lower than that of white rice (~73). Grind types: coarse (pilavlık) – for pilaf, side dishes, stuffed vegetables; fine (köftelik) – for köfte (meat patties), tabbouleh, kisir (Turkish salad). Oil polishing is not used. Production: Turkey (1st class, 100% wheat bulgur), Russia. Packaging: 25 kg bags (wholesale), 500 g – 1 kg bags (retail). Keywords: bulgur, bulgur wheat, bulgur cereal, bulgur for pilaf, bulgur wholesale, Turkish bulgur, Mediterranean grain, whole grain cereal, whole grain, bulgur pilavlik, bulgur koftelik.