Ingredients (Serves 6)
5 tea glasses of bulgur
1.5 tea glasses of red pepper flakes
2 tablespoons of tomato paste
2 ripe tomatoes
2-3 red peppers
1.5 teaspoons of salt
1 teaspoon of black pepper
2 teaspoons of cinnamon
1 onion
½ çtea glass pomegranate molasses* 
1 bunch parsley
5-6 green onions

Preparation
A deep tray is taken, finely chopped onion, red pepper flakes, tomato paste, salt, black pepper, cinnamon are added and the kneading is started. The bulgur is slowly added and kneaded to a consistency a little more solid than the meatball consistency. Peeled tomatoes, red pepper, parsley and green onion are finely chopped and mixed into the meatballs and kneaded for a short time until the ingredients disappear into the meatballs. When they are well mixed, pomegranate molasses is added and mixed. It is slowly diluted with cold water while mixing. It is placed in deep plates and eaten with dry oat bread and greens such as lettuce, mint, purslane (pırpırım), cabbage, water melon, fresh vine leaves.

*It is also made with fresh grape juice in the summer.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN