Ingredients (Serves 4)
1 cup bulgur for stuffing 
1 bunch parsley
1 bunch green onion
½ kg fresh vine leaves 
2 tablespoons chili pepper
2 tablespoons tomato paste 
1 teaspoon black pepper
4 eggs
2 tablespoons plain butter
Salt

Preparation
Scallion and parsley are cleaned and chopped. Bulgur, tomato paste, pepper, black pepper and salt are mixed with a glass of water and mixed. is obtained. Four eggs are broken into a deep bowl, salt is added and beaten with a fork and poured into the oil heated in a pan and cooked until it is slippery, then added to the stuffing of the sarma** and mixed without crushing too much, some of it can be put on top. The leaves that are wrapped with the stuffing obtained and made easier to wrap by pouring hot water on them are placed in the pot and enough water is added to cover them and a weight is placed on them so that the sarmas do not fall apart and they are cooked for about 1.5 hours. When placed on plates, it is served with garlic yogurt poured on top.

*It is a light dish specific to spring. It is made only with fresh leaves.
**Sometimes it is also placed on plates.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN