(Sütlü Çorba - Çanakkale - Marmara Region)
1/4 cup Bulgur, small grain, rinsed (I always use Turkish Bulgur which tastes better:)
1 cup milk, (I use 3%)
1/2 cup water
1/2 tsp mint
1 tsp butter
1/2 tsp cayenne pepper
Cook the bulgur, milk and water in a medium-size pot at low heat until bulgur is softened. Stir occasionally. Season with mint and salt.
Heat up the butter in a small pan, add the pepper and then turn the heat off. Don't burn the pepper! Drizzle all over the soup. Serve while still warm.
Milk-Bulgur Soup is also preferred for breakfast, it only contains;
carbohydrates and proteins which make it great for breakfast:)
Proteins - essential to growth and repair of muscle and other body tissues
Carbohydrates - our main source of energy