Erzurum Yöresi (Gıliko)

Toast 284 g bulgur and 53 g flour in 34 g butter over medium heat for 3 minutes until fragrant and lightly golden.

Stir in 15 g tomato paste and fry for 1 minute until the raw metallic smell fades.

Add 600 g water and 8 g salt, bring to a boil, then reduce heat to low.