Ingredients (Serves 6)
1 kg kanger
2 cups bulgur for pilaf 
4 tablespoons of plain oil
4 cups of water
1 teaspoon of black pepper Salt

Preparation
Clean the thorns of the kanger, cut into two cm long pieces, wash in plenty of water. Boil water in a pot and boil the kangers in it until they soften and put them in a colander. Once strained, put half of the oil in the pot and heat it, fry the kangers in the well-heated oil and put them on a plate. The remaining oil is put in a pot and heated, the bulgur is washed and roasted in the pot. 4 cups of water, salt and black pepper are added to the roasted bulgur and left to cook. When the bulgur is bubbly, the kengers are added and mixed, removed from the heat and left to rest. The pilaf is taken to a serving plate and eaten with the bostan.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN