Gırık dish is an area and really previous conventional dish with bulgur, meat and yoghurt, made particularly within the Southeastern Anatolia Region, particularly round Gaziantep, Kilis, Şanlıurfa and Hatay. At the final stage, mint, purple pepper or garlic sauce burnt in butter is poured over it. It is a lightweight and satisfying dish with the softness of yoghurt, the feel of bulgur meatballs and the aroma of mint sauce burnt in butter.
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