• 2 cups Damla Bulgur for Meatballs
• 1.5 cups hot water
• 1 tablespoon tomato paste
• 1 tablespoon pepper paste
• 2 cucumbers
• 4 sprigs of spring onion
• 1/2 bunch of parsley
• 1/2 bunch curly lettuce
• Juice of 2 lemons
• 4 tablespoons of olive oil
• 1 teaspoon of salt
• 1 teaspoon sumac
• 1 teaspoon of mint

We chop the spring onions finely. We wash and drain the curly lettuce and parsley in plenty of water and chop them. We peel the cucumbers and cut them into small cubes. We put the fine bulgur into an oval pot. We mix pepper and tomato paste with hot water.

After soaking the bulgur with tomato paste in hot water, we leave it in the pot with the lid on for fifteen minutes to swell.

It’s time to prepare our sauce. We mix lemon juice, olive oil, salt, mint and sumac in a small bowl. We blend the chopped greens and cucumbers with the fine bulgur that has absorbed its water. After adding the sauce you prepared and mixing it, we serve it without waiting. If you want, you can add fresh greens such as pomegranate syrup, chopped tomatoes and mint…