Take your 2 cup fine bulgur, 1 cup semolina, 1 tbsp. all-purpose flour, 1 egg, 1 tbsp. tomato paste, 1/2 tbsp. pepper paste, Salt, Ground cumin in a deep large bowl and knead until the consistency be like paste. You can add some water if it gets too thick or some flour if it gets too thin. You may also do it in your stand mixer with a dough hook.

Take nut sizes of pieces from your bulgur mix. Roll it and push in the middle with your finger. Shape them like a button. It’s important to make small buttons to prevent to come very hard when boiled and push them very well with your finger to provide the sauce hold on to them. Align your bulgur button to a floured sheet.

Start making your sauce in a large saucepan. Heat your 1/2 cup vegetable oil. Add 5 cloves crushed garlic and sauté a little. Add your 2 tbsp. pepper paste and sauté a little more. Finally add your 4 grated tomatoes and cook your sauce in a low heat until the tomatoes cooks well and the sauce gets thicker. Take your sauce from the heat when it’s done, add your 2 tbsp. sour pomegranate sauce, 4 tbsp. finely chopped parsley and stir until combined. Leave your sauce in the saucepan.

Boil approximately 8 cups of water in a deep large pot. Add some citric acid (lemon salt) to your water. Pour your bulgur buttons to your boiling water little by little and boil it for about 5 minutes.

Add your boiled bulgur buttons to your saucepan with the sauce. Bring your stove to a very low heat and combine your bulgur buttons with your sauce as stirring for about 3-4 minutes very gently.