More than 4 people Cooking Time: 20-30 minutes 1 kelle kebabı (Bk: Kelle kebabı) 2 measure bulgur grain (Bk: Bulgurlu dane)
Prepare the kelp beforehand. Cook the bulgur pilaf with boiled water. Arrange the tabagh bulgur pilaf, place the hot head on it.
The bulgur pilaf that is made at the beginning has a distinguished place in Anatolian sofras. If the Konya ladies do not have a head, they add a spoonful of oil to the bulgur pilaf to get a close taste.