Ingredients (Serves 4)
250 gr kurut
1 cup of wrought
6 cups of water
1 teaspoon of mint
1 teaspoon of chili pepper
1.5 tablespoons of clarified butter

Preparation
Soak the wrought in two glasses of water overnight; and soak the wrought in a pot with three to four glasses of water after thoroughly washing. The next day, cook the wrought in the pot until it softens. The kurut is crushed and mixed until it reaches the consistency of ayran, poured over the cooked bulgur and boiled, then cooked until it reaches the consistency of soup, poured into a bowl. Since kurut is salty, there is no need for salt. If desired, mint and chili flakes that have been seared in oil can be poured over it.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN