Pulses, Rice & Bulgur

Lentil soup, chickpeas, white beans and a side of pilaf appear on almost every menu, from traditional canteens to kebab houses. Consistency matters: product that cooks evenly, holds its shape and is cleaned of stones and foreign matter saves time and labour in the kitchen.

Our own brand: Koşan

We offer lentils, chickpeas, beans, rice and bulgur under our own Koşan brand, in the pack sizes professional kitchens use, alongside other brands in our catalogue.

Lentils, chickpeas and beans

• Red lentils: for soup, ezogelin and lentil köfte.
• Green lentils: for stews and salads; 6.5–7 mm calibre.
• White beans: for kuru fasulye and piyaz; 8 mm and 10 mm calibre.
• Chickpeas: for stews, pilaf toppings and hummus; 8 mm, 9 mm and 12 mm calibre.
• Borlotti beans: for pilaki and olive oil dishes; 9–10 mm calibre.
• Dried broad beans: for fava and meze; 12 mm calibre.

Rice

Fluffy pilaf needs the right rice variety.

• Osmancık: holds its shape and is economical; common in canteens and contract catering.
• Baldo: large grains that absorb well; preferred for pilaf and rice pudding.
• Basmati: long, slender grains; for the pilafs of international menus.

Bulgur

• Extra coarse bulgur: for pilafs where the grain should stay visible.
• Coarse bulgur: for bulgur pilaf and sides.
• Fine bulgur: for çiğ köfte, içli köfte and kısır.
• Hulled wheat: for aşure and keşkek.