Recipe
Roast flour with oil.
Add bulgur, red pepper and salt and sear them.
Add the water and stir well.
Cook until the bulgur is tender.
Melt the butter and spread.
Note: Although it is one of the oldest soups of Konya cuisine, it is known that it is almost forgotten today.
Ingredients
4 tablespoons of butter (melted)
Half a glass of flour
2/5 cups of bulgur
1 dessertspoon of red pepper
1 dessertspoon of salt
8 cups of water
2 tablespoons of butter (for topping)
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