Summary
| Prep Time | 50 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 cup bulgur, fine-grained
- 1 cup water, hot
- 1 egg (s)
- 0.5 tablespoon ½ paprika paste, hot (Aci Biber Salcasi)
- 0.5 teaspoon ½ caraway powder
- 1 cup flour
- 0.5 teaspoon ½ salt
For the sauce:
- 100 ml olive oil
- 6 cloves garlic
- 1 tablespoon paprika paste, hot (Aci Biber Salcasi)
- 2 beefsteak tomato (s), diced
Moreover:
- yogurt
- Parsley, freshly chopped
Print Recipe
Pin Recipe Instructions
- Put the fine-grained bulgur in a bowl and pour the hot water over it. Stir briefly and let soak for 10 minutes.
- Add the salt, caraway powder, paprika paste, and egg to the bulgur. Knead well for 5 minutes, dipping your hands in cold water occasionally to keep them cool. Add the flour last and knead until a soft dough forms.
- Roll the dough into small balls about the size of a hazelnut.
- Bring a large pot of water to a boil. Add the dumplings and cook for approximately 15 minutes.
- Transfer the cooked bulgur dumplings to a bowl.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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