Recipe
First, fine bulgur is soaked in hot water and left to swell. Red pepper flakes, cumin, and tomato paste are added, and the mixture is set aside. Meanwhile, onions are finely chopped and garlic is crushed. After the bulgur has swollen, flour is added and the mixture is kneaded thoroughly. Small, marble-sized pieces are taken from the dough, rolled in the palms, and arranged on a tray. In a separate pan, white or red meat is sautéed, depending on preference. In a pot, tomato paste is sautéed in oil; immediately after adding water, the cooked meat and the bulgur balls (topalak) are added and left to boil. Once cooked, roasted and ground kuru boy—a locally specific edible plant—is sprinkled over the dish. Topalak is typically prepared to serve to guests and is also traditionally made and offered by the bride’s family during engagement ceremonies.