Recipe
Historically, this soup was prepared in the mornings to provide warmth and satiety. In a pan, one tablespoon of butter and four tablespoons of flour are cooked until brown, forming a consistency slightly thicker than halva. Minced dried meat and cold water are then added and stirred. The resulting mixture is slightly thicker than tarhana soup. Once cooked, the bulamaç is poured over bread and topped with garlic-infused yogurt before serving. Today, this traditional soup is less commonly prepared and is gradually falling out of regular use.