6 Serves
83 Mins
In a large mixing bowl, combine the fine bulgur with hot water and let it soak until the grains are tender.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
26 µg / 400 µgCalcium
25 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
50 mg / 1,250 mgPotassium
173 mg / 4,700 mgSodium
32 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Add the tomato and pepper paste, pomegranate molasses, and isot pepper to the bowl. Knead the mixture vigorously by hand for 45 minutes until the texture is smooth and uniform.
Heat the olive oil in a frying pan over medium heat. Add the finely chopped onion and garlic, sautéing until softened.
Incorporate the sautéed onion and garlic into the bulgur mixture, seasoning with salt and pepper to taste. Shape into small, elongated patties and serve.
25
g95
g20
g
Yemeni
