Boil 6-7 kg of water in a large pot. Add bulgur wheat gradually and stir with a wooden spoon to avoid lumpiness. Pour some olive oil and add salt. Cook well for an hour, stirring continuously so it does not stick. When all water has been absorbed, add some fresh milk (optional). Remove from heat and let it cool until texture is creamy. Then place bulgur in a baking dish and cut into pieces. Optionally sprinkle cinnamon on top.
Bulgur wheat is rich in complex carbohydrates, fiber and a number of vitamins. One such vitamin is the B-complex group, which is essential for the development of the human body. Bulgur wheat also contains large amounts of minerals and trace elements such as manganese. The addition of milk increases the dish’s content in calcium and proteins.
Mani bulgur wheat dish was served on family celebrations such as christenings and weddings.