Medium coarse bulgur is 4# of yellow bulgur in size which is smaller than coarse bulgur but bigger than fine bulgur. This kind is mainly used in soups in Turkey. However, in Europe, it is used in classic green salads to add a soft texture.

Brown Fine Bulgur is produced from red wheat such as golia and bezostaja. It is different in color and taste and also its texture is softer. The color of this bulgur is darker due to the type of wheat used as a raw material. Brown fine bulgur is preferred to be used when preparing kibbeh, due to its elasticity compared to yellow bulgur. Brown bulgur is easier to kneed in a dough, as well as it absorbs less tomato juice.