This Elazig dessert cooks fine bulgur with mulberry molasses into a dark, glossy spoon sweet.
8 min prep 18 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Wash and drain the bulgur and put it in a pot with water.
Cook the bulgur for 10 minutes so the grains soften without turning mushy.
Add the mulberry molasses and stir for 5 minutes.
Rest the mixture for 10 minutes so the molasses soaks into the bulgur.
Serve warm sprinkled with walnuts.
When the bulgur loses some heat, transfer it to a serving plate.
Sprinkle the walnuts at the last moment so the molasses moisture does not soften them.
💡 Tip: Add the molasses near the end so it does not turn bitter.
🍽️ Serving suggestion: Serve warm with walnuts on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~214
kcal calories
4
g protein
42
g carbs
3
g fat
28.2g
Sugar
0.5g
Fiber
18mg
Sodium
0.4g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); 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.
Light satiety, you'll get hungry again soon
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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