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1
Soak the Bulgur
15 Mins
Boiling water, 100°C (212°F)
Put the fine bulgur in a wide bowl, pour over 300 ml of boiling water, cover with a plate and leave for 15 minutes. Fluff with a fork — every grain should be soft and swollen, with no hard centre.
If the bulgur still feels firm, sprinkle over 2 more tablespoons of hot water and rest 5 minutes longer.
Done when: The bulgur is soft all the way through and holds together when squeezed.
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2
Knead and Shape the Dumplings
15 Mins
Room temperature, about 20°C (68°F)
Add the tomato paste, flour, ground walnuts, cumin, pul biber and half the salt to the softened bulgur. Knead with your hands for about 5 minutes until the mixture is smooth, slightly sticky and holds together. Wet your palms and shape about 40 small oval dumplings, pressing a dent into each one with your thumb.
Wet hands stop the dough sticking — keep a small bowl of water beside you while shaping.
Done when: The dumplings are smooth, even and hold their shape when lifted.
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3
Make the Tomato Sauce
10 Mins
Medium heat, about 160°C (320°F)
Heat the olive oil in a wide pan over medium heat. Cook the onion for 4 minutes until soft, add the garlic and cook 1 minute more, then pour in the crushed tomatoes, the remaining salt and a splash of water. Simmer for 5 minutes until the sauce thickens slightly.
Do not let the garlic brown — it turns bitter and will flavour the whole sauce.
Done when: The sauce is glossy, brick-red and smells sweet and garlicky.
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4
Simmer the Dumplings
15 Mins
Gentle simmer, about 95°C (200°F)
Slide the dumplings into the simmering sauce one by one, shaking the pan gently so they settle in a single layer. Simmer gently for 12 to 15 minutes, shaking the pan now and then instead of stirring, until the dumplings are tender all the way through.
Stirring breaks the dumplings — shake the pan to move them instead.
Done when: The dumplings are soft and tender inside, and the sauce has thickened around them.
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5
Rest and Serve
5 Mins
Off the heat, about 60°C (140°F)
Take the pan off the heat, scatter over the parsley and squeeze over the lemon juice. Rest for 5 minutes so the dumplings drink up the sauce, then serve warm with flatbread for dipping.
The rest matters — the dumplings firm up slightly and the sauce clings better.
Done when: The dumplings are glossy with sauce, flecked with parsley, and ready to eat.
auto_awesome Finishing Touches & Plating
Scatter the chopped parsley and a squeeze of lemon over the pan, rest for 5 minutes so the dumplings drink up the sauce, and serve warm with bread for dipping.
Turkey
50m
