Recipe
This soup is traditionally prepared in households. Butter is melted in a pot, and a generous amount of finely chopped onions is added. In the summer season, fresh tomatoes and peppers are used, while in the winter, tomato paste is added instead. Once the ingredients are lightly sautéed, fine bulgur is incorporated. An appropriate amount of water is added, and after bringing the mixture to a boil, it is simmered for approximately thirty minutes. Although it was frequently prepared during times of scarcity in the past, this soup has gradually fallen into obscurity in recent years.