Native to the northwestern Iranian city of Ardebil, Khashil is usually cooked on cold days with sugar, or grape syrup or honey and tastes very delicious.
Wheat bulgur: 4 soup spoons
Flour: 4 spoonfuls
Turmeric: 1 dessertspoon
Salt: A little
Water: 5-6 glasses
Sugar & cinnamon: As much as necessary
Grape syrup or honey as alternatives for sugar: As much as needed
Butter or animal oil: 50gr
Wash the wheat bulgur and soak it in 3 glasses of water with turmeric and put it on low heat to cook. Then add 25gr of butter or animal oil to the bulgur. Afterwards, solve 4 spoons of flour in 2 glasses of cold water before adding it to the coocked bulgur and mixing them together. Then add a pinch of salt and allow Khashil to be cooked through. At the end, serve the dish with a little butter of animal oil plus mixed sugar and cinnamon, or honey and grape syrup, as you wish.