A light porridge from Iraqi home cooking made for children, this dish is made by simmering fine bulgur in water until soft, then stirring in tempered yoghurt. The yoghurt goes in off the heat to avoid the risk of it splitting.
Bring the fine bulgur to a boil with the water in a pot, then simmer over low heat, stirring occasionally, for 20 minutes until completely soft.
In a bowl, gradually whisk a few spoonfuls of the hot bulgur water into the strained yoghurt to bring its temperature up gently.
Off the heat, stir the tempered yoghurt, butter and salt into the bulgur, and serve once it has cooled to warm.
Important: temper the yoghurt with a little of the hot bulgur water before adding it, or the sudden change in temperature can make it split. Allergens: contains dairy (yoghurt, butter).
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