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Erzurum gliko (bulgur dumplings with yoghurt and butter)

Whole recipeOfficial

Ingredients

  • 300 gBulgur
  • 900 gWater
  • 200 gWheat flour
  • 5 gSalt step 1
  • 15 gSalt step 4
  • 40 gButter
  • 6 gGarlic
  • 500 gYogurt

The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.

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. Water46%
  2. Yogurt25%
  3. Bulgur15%
  4. Wheat flour10%
  5. Butter 2%
  6. Salt 1%
  7. Garlic 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Pick over and rinse the bulgur, then cook it in a pot with the water and 5 g salt until soft.

  2. Stir the cooked bulgur and, once lukewarm, work in the flour little by little. Knead for 1-2 minutes until smooth.

    1 min

  3. Take pieces of dough and squeeze them in your palm into dumplings about 4-5 cm long. If shaping is hard, add a little flour.

  4. Bring water to the boil in a wide pot, add 15 g salt, boil the dumplings in it and lift them out with a skimmer.

  5. Heat the butter in a pan. Prepare the yoghurt, optionally mixed with crushed garlic.

  6. Pour the yoghurt over the dumplings first, then the hot butter, and serve.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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