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 bulgur in a bowl and pour the hot water over it, stir briefly and let it soak for 10 minutes. Add salt, caraway seeds, paprika paste and egg and knead well for 5 minutes. In between, hold your hands in cold water and then continue kneading. Add flour as the last and knead again well until a soft dough is formed.
2. Small balls (the size of a hazelnut) are now formed from the dough.
3. Now the beads are boiled in a high pot with water for about 15 minutes. The water must boil before adding the beads. Put the cooked bulgur dumplings in a bowl and set aside 2 cups of the cooking water (needed for the tomato sauce).
4. Press the garlic and fry in the olive oil for 2 minutes. Add the paprika paste and the chopped tomatoes and fry for another 2 minutes, stirring in between. Now add the cooked bulgur dumplings. Finally add 2 cups of the cooking water and cook for another 5 minutes on medium heat.
5. Arrange on a plate with yogurt and freshly chopped parsley.