Step 1

Place the butter in a small saucepan over medium heat. Then add bulgur, which will help in absorbing the milk.

Step 2

After the butter melts, it will start to bubble and separate, lower the heat to medium-low and let it cook for about 12-14 minutes.

Step 3

You will know it’s all done when it’ll turn more clear and the popping stops.

Step 4

Let it cool off then pour butter through a fine strainer into a small glass jar straining out all bulgur.

Step 5

Store at room temperature or in the fridge which can last for months.