Malatya sour spinach and bulgur dumplings
Ingredients
- 500 gPounded wheat (dehulled wheat berries)
- 500 gWater step 1
- 12.5 gSalt step 1
- 300 gSpinach
- 200 gOnion
- 166 gSunflower oil
- 100 gGreen lentils
- 40 gPepper paste
- 40 gTomato paste
- 2,000 gWater step 4
- 12.5 gSalt step 4
- 50 gSour plum paste
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
- Water64%
- Pounded wheat (dehulled wheat berries)13%
- Spinach8%
- Onion 5%
- Sunflower oil 4%
- Green lentils 3%
- Sour plum paste 1%
- Pepper paste 1%
- Tomato paste 1%
- Salt 1%
Ingredients by weight, heaviest at the bottom.
Method
Mix the cracked wheat with hot water and salt, rest 10 minutes, then knead into a sticky dough.
10 minDivide into 1.5 cm pieces and roll into balls with wet hands.
Fry the finely chopped onion in the oil until pink, then stir in both pastes until dissolved.
Add the water, salt and lentils and boil for 20 minutes.
20 minDrop in the dumplings and boil for 5 minutes.
5 minAdd the finely chopped spinach and cook on low heat for 30 minutes.
30 minStir in the plum sour, take off the heat and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1259 (Yeşilyurt Belediyesi)Accessed: November 2, 2026
Last changed: November 1, 2026