Fine bulgur kneads with isot, tomato paste, pomegranate molasses, and herbs into spicy bites.
45 min prep
Keeps the screen on · step-by-step guide · built-in timer
Place the bulgur, isot, and pastes in a wide tray.
Add water little by little and knead for 25 minutes.
Work the pomegranate molasses and olive oil into the mixture.
Finely chop the scallions and parsley and add them.
Press the mixture in your palm and serve with lettuce and lemon.
💡 Tip: Moistening the bulgur gradually instead of flooding it keeps the texture firm.
🍽️ Serving suggestion: Serve as hand-pressed portions with lettuce, lemon, and pomegranate molasses.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~260
kcal calories
8
g protein
48
g carbs
5
g fat
5.3g
Sugar
0.3g
Fiber
21.5mg
Sodium
1g
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.
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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