Diyarbakır hıllorik aşı (bulgur dumplings in garlic yogurt)
Ingredients
- 2,000 gWater
- 600 gBulgur
- 50 gEgg
- 15 gSalt
- 15 gCoriander
- 500 gYogurt
- 15 gGarlic
- 50 gButter
- 15 gRed pepper flakes
- 15 gDried spearmint
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water61%
- Bulgur18%
- Yogurt15%
- Butter 2%
- Egg 2%
- Coriander 0%
- Dried spearmint 0%
- Garlic 0%
- Red pepper flakes 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Knead the bulgur with lukewarm water until soft and let it rest 15 minutes.
15 minAdd the egg, salt and coriander, knead well and rest about 20 minutes.
20 minBreak the dough into small pieces and roll them into marble-sized balls.
Boil the balls in boiling water until soft and lift them into a separate bowl.
Mix crushed garlic into the yogurt and spread it over the boiled hıllorik.
Melt the butter and sizzle the chili flakes and dried mint in it. Drizzle the hot sauce over the dish and serve.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1555 (Diyarbakır Büyükşehir Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026