Summary

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

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Instructions

1. Put the fine-grained bulgur in a bowl and pour the hot water over it. Stir briefly and let soak for 10 minutes.
2. 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.
3. Roll the dough into small balls about the size of a hazelnut.
4. Bring a large pot of water to a boil. Add the dumplings and cook for approximately 15 minutes.
5. Transfer the cooked bulgur dumplings to a bowl.