Editorial sample recipeTurkishintermediateVegetarianVeganHalalDairy-FreeNut-Free

Turkish Bulgur Dumplings In Garlic Tomato Pepper Sauce

Name: Turkish Bulgur Dumplings In Garlic Tomato Pepper Sauce
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 1.5 cups fine brown bulgur, köftelik bulgur; 1.25 cups boiling water; 2 tbsp Turkish red pepper paste, biber salçası; 0.5 cup all-purpose flour; 1 tsp ground cumin; 3 tbsp olive oil; 4 cloves garlic, minced; 2 tbsp tomato paste; 0.25 cup fresh flat-leaf parsley, finely chopped

Hand-formed fine bulgur wheat dumplings boiled until tender and tossed in a robust garlic, red pepper paste, and tomato glaze.

Prep: 25 min
Cook: 20 min
Total: 45 min

AI-generated illustration of Turkish Bulgur Dumplings In Garlic Tomato Pepper Sauce

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Technique to learn

Bulgur Dough Kneading

Aggressively working hydrated fine bulgur with flour and seasonings to break down starch proteins, forming a malleable dough that holds shape when boiled.

Instructions

Step 1: Place the fine bulgur in a heatproof bowl, pour the boiling water over top, cover tightly, and let steam for 10 minutes.
Step 2: Uncover the bulgur and add 1 tablespoon of red pepper paste, all-purpose flour, ground cumin, and half a teaspoon of salt.

Step 3: Knead the bulgur mixture vigorously with wet hands for 5 to 7 minutes until it forms a smooth, cohesive dough that holds together.

Step 4: Pinch off small pieces of dough to roll into hazelnut-sized balls, pressing your pinky finger into the center of each ball to make a shallow dimple.

Step 5: Bring a large pot of salted water to a gentle boil and drop the dumplings in, boiling for 8 to 10 minutes until they float to the surface.

Step 6: While dumplings boil, heat olive oil in a skillet, add minced garlic, tomato paste, and remaining 1 tablespoon pepper paste, sautéing for 2 minutes.

Step 7: Drain the dumplings, add them directly into the warm sauce skillet, toss to coat evenly, and garnish with chopped fresh parsley before serving.

Cooking tips

Wet your hands with warm water while shaping the bulgur dough to prevent sticking and ensure compact dumplings that will not fall apart in boiling water.
The dimple in each dumpling acts as a pocket to catch maximum sauce.
Original home-cooking adaptation inspired by Turkish; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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