Tatname
Recipes

Bulamaç (bulgur and flour soup)

Serves 625 minFrom: Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006)

Ingredients

  • 40 gButter step 1
  • 55 gWheat flour
  • 60 gBulgur
  • 2 gPaprika
  • 6 gSalt
  • 1,600 gWater
  • 20 gButter step 4

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

Start cooking

Allergens

Allergen information is not complete yet.

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

Cross-section

  1. Water90%
  2. Bulgur 3%
  3. Butter 3%
  4. Wheat flour 3%
  5. Salt 0%
  6. Paprika 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Roast the flour in the first portion of butter.

  2. Add the bulgur, red pepper and salt and stir them around.

  3. Add the water and mix well; cook until the bulgur is soft.

  4. Heat the last portion of butter until sizzling and drizzle it over the soup.

Where this recipe comes from

From a published work: quantities come from Nermin Erkoyuncu, Konya İli Çumra ve Karapınar İlçelerinde Türkmen Yemekleri ve Yemek Kültürü Üzerine Bir Araştırma (Selçuk Üniversitesi yüksek lisans tezi, 2006); the method is written in our own words.

Last changed: November 1, 2026

Take this recipe