A southeastern Turkish bulgur specialty, kneading isot, pepper paste, herbs, and fine bulgur into spicy bites usually served with lettuce and lemon.
30 min prep
Keeps the screen on · step-by-step guide · built-in timer
Pour boiling water over the bulgur and let it swell.
Add the pastes, grated onion, and spices.
Knead for at least 20 minutes, until the bulgur no longer sticks to your hands.
Add the chopped herbs and shape the mixture.
💡 Tip: Do not rush the kneading, the long mixing is what turns the bulgur into a cohesive, glossy paste.
🍽️ Serving suggestion: Serve wrapped in lettuce leaves with lemon wedges.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~140
kcal calories
4
g protein
26
g carbs
3
g fat
1.1g
Sugar
0.6g
Fiber
426.9mg
Sodium
0.7g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (73%); values are estimates.
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.
Moderate satiety, fine between meals
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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