We soak the Evelek herbs in hot water and take them out and start preparing the inside.

Fry 2 chopped onions in olive oil until they turn pink.

In another bowl, wash the bulgur and rice, while it waits, we add tomato paste and spices to the onions that we roasted.

Then we add the washed rice and bulgur to this mixture and fry it well.

We wrap the Eveleks that we have prepared with this stuffing, pour oily water with tomato paste just enough to cover them and cook them.

Garlic yoghurt can be added optionally.

(Evelek: It grows in the mountains in every rural part of Nevşehir region. It is collected in May.)a