As bulgur is a versatile grain, it can be cooked and eaten with almost anything. Cooked plain with water or stock, it is tasty and healthy. This recipe is common in eastern Anatolia, where it is claimed by both the Turks and the Kurds, and it is eaten with spoons from a communal pot. A well is made in the hot cooked bulgur into which cool creamy yogurt is spooned, and melted butter is poured over the top. Traditionally the fat used to cook the bulgur would come from the sheep’s tail.
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