Tatname
Recipes

Hakkari gulol (yoghurt and rice dish with browned butter)

Serves 6Official

Ingredients

  • 1,500 gWater
  • 1,000 gYogurt
  • 400 gRice
  • 250 gButter step 6
  • 25 gSalt
  • 100 gWheat flour
  • 70 gButter step 5

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. Water45%
  2. Yogurt30%
  3. Rice12%
  4. Butter10%
  5. Wheat flour 3%
  6. Salt 1%

Ingredients by weight, heaviest at the bottom.

Method

  1. Soak the rice in lukewarm water, then rinse and drain it.

  2. Heat the yoghurt in a wide pot over low heat, stirring constantly so it does not split. When it is almost boiling, add the hot water.

  3. Add the rice, then the salt. Simmer until the rice has swollen and the dish has thickened.

    20 min

  4. Transfer to a shallow tray or plate and make a well in the middle.

  5. For the kavut, melt the butter in a pan, add the flour and roast until it turns soft and crumbly.

    10 min

  6. In another pan heat the remaining butter until light brown. Pour it into the well and sprinkle the kavut around the dish.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

Take this recipe