Erzurum Yöresi (Gıliko)

Toast 284g bulgur wheat in a dry pot over medium heat, stirring constantly, until fragrant and grains appear translucent, about 3–4 minutes.

Add 34g butter to the toasted bulgur, then stir in 53g flour and cook for 2 minutes until golden and fragrant.

Pour 600g water with 8g salt into the pot, stir well, and bring to a boil over high heat.