A festive Adana specialty pairing large stuffed bulgur dumplings with tiny meatless ones in a tangy broth, hearty, tart, and made for a full table.
70 min prep 40 min cook
Keeps the screen on · step-by-step guide · built-in timer
Moisten the fine bulgur with hot water for 10 minutes so it does not crack while kneading the dough.
Saute the filling with half of the ground beef and let it cool.
Shape large stuffed meatballs and small bulgur meatballs from the bulgur dough.
Boil the chickpea and pepper paste broth for 8 minutes.
Add the meatballs and cook over low heat for 25 minutes, keeping the boil gentle so they do not fall apart.
Add the pomegranate molasses in the last 2 minutes and serve hot.
💡 Tip: Drop the stuffed meatballs into boiling water; in 25 minutes they keep their firmness without cracking.
🍽️ Serving suggestion: Serve hot in a deep plate with lemon on the side and mint oil drizzled over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~420
kcal calories
18
g protein
44
g carbs
18
g fat
9g
Sugar
6.2g
Fiber
841.4mg
Sodium
4.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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