Erzurum Yöresi (Gıliko)

Toast 284g bulgur and 53g flour in 34g butter over medium heat until grains smell nutty and appear translucent, about 4 minutes.

Add 15g tomato paste to the toasted mixture and fry for 2 minutes, stirring constantly until paste darkens and loses raw smell.

Pour 600g water and add 8g salt to the pan; bring to a boil, then reduce heat and simmer covered for 15 minutes until liquid absorbs.