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Van Kurdish bulgur dumplings with garlic yogurt

Serves 4Official

Ingredients

  • 400 gBulgur
  • 500 gWater step 1
  • 100 gWheat flour
  • 10 gSalt
  • 10 gGround black pepper
  • 10 gRed pepper flakes
  • 5 gBasil
  • 1,000 gWater step 3
  • 110 gOnion
  • 45.6 gOlive oil
  • 30 gTomato paste
  • 200 gYogurt
  • 9 gGarlic

Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.

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Allergens

Allergen information is not complete yet.

Worked out from the ingredients. It does not cover contact in your kitchen.

Cross-section

  1. Water62%
  2. Bulgur16%
  3. Yogurt8%
  4. Onion 5%
  5. Wheat flour 4%
  6. Olive oil 2%
  7. Tomato paste 1%
  8. Ground black pepper 0%
  9. Red pepper flakes 0%
  10. Salt 0%
  11. Garlic 0%
  12. Basil 0%

Ingredients by weight, heaviest at the bottom.

Method

  1. Soak the bulgur in hot water in a bowl and leave until it absorbs the water and cools.

  2. Add the flour, salt, black pepper, chili flakes and basil to the cooled bulgur and knead for 15 minutes until smooth.

    15 min

  3. Shape the dough into finger-like dumplings about 7-8 cm long. Boil them in boiling water, drain and put in a serving dish.

  4. Fry the chopped onion in olive oil until pink. Add the tomato paste and fry a little longer.

  5. Mix grated garlic into the yogurt. Spoon the sauce over the dumplings first, then the garlic yogurt, and serve hot.

Where this recipe comes from

Official: based on a registration or official record.

Last changed: November 1, 2026

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