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This soup is made with flour, oil and yogurt. In Mahmud Al-Kashgari’s “Compedium of the Languages of the Turks (Divan-ü Lügati’t Türk)”, “bula” means to cook. The slurry, called ‘bulgama’ in the compendium, was considered peasant food during the Ottoman period. In the Ottoman cuisine, it is made with flour, butter or cheese, and sometimes with sugar.
