Turkish · intermediate
Turkish Bulgur Dumplings In Garlic Tomato Pepper Sauce
Hand-formed fine bulgur wheat dumplings boiled until tender and tossed in a robust garlic, red pepper paste, and tomato glaze.
- PREP TIME
- 25 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Place the fine bulgur in a heatproof bowl, pour the boiling water over top, cover tightly, and let steam for 10 minutes.
- 02
Uncover the bulgur and add 1 tablespoon of red pepper paste, all-purpose flour, ground cumin, and half a teaspoon of salt.
- 03
Knead the bulgur mixture vigorously with wet hands for 5 to 7 minutes until it forms a smooth, cohesive dough that holds together.
- 04
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.
- 05
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.
- 06
While dumplings boil, heat olive oil in a skillet, add minced garlic, tomato paste, and remaining 1 tablespoon pepper paste, sautéing for 2 minutes.
- 07
Drain the dumplings, add them directly into the warm sauce skillet, toss to coat evenly, and garnish with chopped fresh parsley before serving.
A LITTLE KITCHEN KNOW-HOW
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.
Notes from the kitchen
- 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.
