# Rest the bulgur in 2 cups of warm water for 10 minutes. Add
tomato paste and
pepper paste on it and stir the mixture.
# Then add finely sliced parsley and green
onion in it, add salt also.
# Put butter into a skillet and melt it. Then, add the eggs in it and cook it, until it reaches a medium consistency by stirring constantly.
# When the eggs cool down, add it into the mixture of bulgur. Add
lemon juice or 44 also. Knead the mixture, until it turns into homogenous.
# Pick half
lemon sized pieces from the mixture and shape them by squeezing between your palms.
# Place pomegranate syrup onto the plate and place the prepared egg balls onto the plate, rocket leaves placed.
