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Tools for Classical Bitlis Tatvan Corsage Tap Definition

For the dough;

  • Half a kilo of fine bulgur
  • 1 and a half cups of flour
  • 1 teaspoon salt

For the sauce;

  • Sauerkraut
  • 2. 5 cups of sauerkraut juice
  • 1. 5 cups of ordinary water
  • 2 tablespoons butter
  • 1. 5 tablespoons pepper tomato mixed tomato paste
  • Half a teaspoon of chili peppers
  • 1 pinch of black pepper
  • 3 cloves of garlic

Classical Bitlis Tatvan Corps Tap Definition Definition

First of all, we put the leaves of sauerkraut into the pot with pickled water and ordinary water and turn on the bottom of the stove, after 5 minutes of boiling, we soak the bulgur with the water of the marinade, we will continue to boil until the leaves of the sauerkraut soften, we rest the bulgur for 6-7 minutes, add the flour and salt after resting, we knead the dough and knead the dough. we take cuts like hazelnuts, roll them in our hands, press them lightly, shape the finger in the middle, look like the shape of the fellah patties, put them in a marinade after boiling for a little bit, we boil it in 5-6 minutes, add the spices and tomato paste in a different pan, add the spices and tomato paste. we add it, crush the garlic and cook it for a few more minutes, then we turn it off and turn off the bottom.