This Kilis dish brings tiny bulgur dumplings together with yogurt and sumac, creating a soft main with clear tartness.
20 min prep 18 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rest the fine bulgur with 0.75 cup lukewarm water and salt for 10 minutes; knead with flour, crushed garlic, and black pepper, then shape into hazelnut-sized patties.
Boil 4 cups water in a wide pot and drop in the patties; boil for 10 minutes until they rise to the surface.
Whisk the yogurt in a deep bowl, temper it slowly with a few ladles of hot cooking water, then pour it back into the patty pot and heat over low heat while stirring constantly.
Add the sumac to the pot and stir for 2 more minutes, waiting for the consistency to settle.
Melt the butter in a small pan and turn the dried mint in it for 30 seconds to make the sauce.
Divide the patties onto a serving plate, drizzle the mint butter over them, and serve hot.
💡 Tip: Soak the bulgur for 10 minutes before kneading it with flour and warm water so the patties do not fall apart. Do not add the yogurt directly to hot water; temper it first with ladles of cooking liquid or it will curdle.
🍽️ Serving suggestion: Divide onto plates and drizzle with mint and red pepper butter sauce; serve with boiled chickpeas or onion piyaz.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~214
kcal calories
8
g protein
29
g carbs
6
g fat
3.8g
Sugar
1.3g
Fiber
555.2mg
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
Author-declared: Recipe author declared Tree nuts but our matcher did not find it in the ingredient list. May come from brand or variety.
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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