Peel and finely chop the onion. Peel the garlic and press it through a garlic press or grate it on a fine grater. Wash, dry, and slice the oyster mushrooms.

Rinse the bulgur thoroughly under running water or place it in a vessel and repeatedly fill with water, stir, and drain until the water is no longer cloudy.

Heat the clarified butter in a pot. After a moment, add the onion. Fry for a few minutes, stirring occasionally.

Then add the garlic and season with sweet paprika, curry, and pepper. Sauté for a moment, stirring continuously.

Add the oyster mushrooms and sauté for a while, stirring continuously.

After a moment, add the bulgur and pour in 1-2 cups of water. Mix and bring to a boil. Then reduce the heat and add the washed spinach. Cook for about 15-20 minutes on medium heat, stirring occasionally. If necessary, add more water (but there shouldn't be too much water, so it is completely absorbed by the end). To evaporate any excess water, increase the heat towards the end of cooking.

Remove from the heat. After a moment, add yogurt and season with salt to taste. Mix thoroughly.

Serve on a plate.