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Recipes

Ağrı buttery bulgur 'haşıl'

Serves 10Official

Ingredients

  • 800 gBulgur
  • 1,000 gWater
  • 60 gButter step 3
  • 30 gSalt
  • 30 gButter step 5

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water52%
  2. Bulgur42%
  3. Butter 5%
  4. Salt 2%

Ingredients by weight, heaviest at the bottom.

Method

  1. Soak the bulgur in hot water for at least half an hour, then drain.

    30 min

  2. Put the drained bulgur into the boiling water and cook, stirring with a wooden spoon, until soft.

    15 min

  3. When the water has reduced, add the butter and a little hot water and keep cooking, stirring.

    15 min

  4. When it is neither too runny nor too stiff, stir in the salt and remove from the heat.

  5. Melt the remaining butter. Serve the dish on plates with the butter drizzled over.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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