Bulgur is not one ingredient. It comes from the same wheat, but the moment the grind changes it behaves completely differently: how fast it takes up water, how much it swells and how long it cooks all change with it.

Fine bulgur

The finest grind. It needs no cooking; soaking in warm water is enough. Kısır, tabbouleh and lentil balls are all made with it.

The thing to watch is the water temperature: boiling water swells fine bulgur too far and glues the grains together. Warm water and half an hour keeps them separate.

Coarse bulgur

A coarser grind that has to be cooked. It is used where the grain should stay visible, as in bulgur pilaf and mahluta soup.

The water ratio is not the same as for rice: one part bulgur to two parts water. Apply the one and a half ratio you use for rice and the bulgur stays firm.

Cracked and whole wheat

These are not ground but hulled wheat, whole or in large pieces. They take far longer to cook and starting without soaking is close to impossible. Keşkek and cracked wheat soup are made with them, and both involve an overnight soak.

Do not wash bulgur

Rice is washed to take off its starch. With bulgur it is the other way round: it has already been boiled and dried, so washing is pointless and it takes up extra water that throws the measurements off. Straight into the pan.

If you have forgotten which one to buy

A practical test: take some in your palm. If the grains feel as fine as semolina it is the fine grind; if they are closer to a grain of rice it is the coarse one. When the packet does not say, that look is enough.