The preparation for making sour bulgur pasta commenced in August, taking advantage of abundant milk production and ideal ambient conditions for souring the milk, as well as for drying the coarse bulgur.

This method ensures that sour bulgur pasta can be utilised throughout the year in diverse dishes. It can be incorporated into soups for cold winter days, whether with tomato or plain, and during Christmas, it pairs excellently with pork broth, vegetables, and legumes.

I recall my grandmother grinding the wheat in the hand mill and then adding the coarsely ground wheat to the container with the milk, stirring it all together with a large wooden spoon. On that day, we all savoured the hot sour bulgur, and Grandma set aside a certain quantity for the neighbours and relatives. She allowed the remainder to cool, then set it on a board suspended from ropes in the open air, ensuring it was covered with cheesecloth to prevent cats or insects from accessing it.

Ingredients:

• 1 kilogram of coarsely ground wheat
• 3 litres of sour sheep's or goat's milk
• 2 teaspoons of salt

Procedure:

Pour the fresh goat or sheep milk in a large container, add salt, and cover it with a clean towel. Allow it to sit for about 4-5 days until it sours. Morning and evening, gently stir the milk with a wooden spoon, then promptly cover the container to shield it from dust or insects.

Once the milk turns sour and separates into curds and whey, indicating the solid part on the surface and the liquid part underneath, transfer it to a large saucepan and bring it to a boil. Once boiling, add the salt and the coarsely ground wheat. Reduce the heat and stir continuously to prevent clumping.

Once the wheat is cooked and the mixture thickens, remove the sour bulgur from the heat. Allow it to cool, then take small portions, enough to fill your hand, and spread them evenly on a clean cloth. Let it dry thoroughly, ensuring it's protected from dust and insects by covering it with cheesecloth. Once dried, store the sour bulgur in cotton bags.