Erzurum Yöresi (Gıliko)

In a large pot, toast 284g bulgur wheat in 34g melted butter over medium heat until grains turn translucent and smell nutty, about 5 minutes.

Add 53g flour to the toasted bulgur, stir constantly for 2 minutes until combined and lightly golden.

Pour in 600g water and 8g salt, bring to a boil, then reduce heat and simmer covered for 20 minutes until bulgur is tender and liquid absorbed.