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
Prepare large and small meatballs from bulgur dough.
Boil the chickpea paste water.
Add the meatballs and cook for 25 minutes.
Nohutlu salçalı suyu 8 dakika kaynatın.
Köfteleri ekleyip 25 dakika kısık ateşte pişirin, hızlı kaynama köfteleri dağıtmasın.
Nar ekşisini son 2 dakikada ekleyip sıcak servis edin.
💡 Tip: Keep your hands damp while shaping the bulgur shells; the larger dumplings stay smooth and do not crack in the pot.
🍽️ Serving suggestion: Serve hot with lemon wedges.
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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