Place bulgur in a large bowl, add salt and water. Mix, cover, and set aside 15-20 min (prepare filling). Then knead with hands ~10 min until a smooth dough forms.

Heat oil, sauté onions with all seasoning, add mushrooms, cook on medium heat until browned and all liquids have evaporated. Add almonds, raisins & parsley, stir-fry for 2 minutes. Let cool.

Take a piece of dough and form a golf ball-sized ball. Hold it in the palm of your hand and use your index finger of your other hand to make a dent in the middle, push all the way to the bottom without going all the way through. Then use your fingers to flatten the sides as thin as you can (you don’t want the shell to be too thick, then it gets hard). I like to place my fingers on the inside and push against the palm of my hand. Place 1 ½ tbsp of filling inside and flatten it a bit and pinch to seal, they will have a half-moon / shell-like shape but you can also make them round or any shape you prefer.

Add kutilk (2 batches) to a large pot of salted boiling water, when floating, cook another 10-15 minutes or until bulgur is cooked through, you can try one.

Add all ingredients to a pan, let butter melt on low heat then mix well and set the pan to the side. (Heat again just before serving)

Melt butter, mix in dried mint, stir-fry for 30 seconds. Place yogurt in a bowl, mix in butter, salt & pepper, slowly add the vegetable stock, one ladle at a time mixing in between.

Plate your kutilk and pour over yogurt sauce and chili butter before serving.