Mulberry Leaf Dolma | Kahramanmaras-Style with Bulgur

Pick young, still-light-colored leaves from the tips of the tree branches. Cut each stem flush with the leaf, without leaving a stub; mulberry stems are woody and any piece left behind stays tough inside the roll. Wash both sides of the leaves under running water, rubbing gently.

Bring water to a boil in a wide pot and add a pinch of salt. Dip the leaves in batches of five and cook until the matte underside turns shiny and the color darkens; because they are thick, they take noticeably longer than grape leaves. Fold one leaf in half; when it bends without crackling, drain them all.

Finely chop the onion, rub it with half the salt, and let it release its juices. Mix the fine bulgur, onion, tomato paste, half the olive oil, dried mint, red pepper flakes, black pepper, and remaining salt. Let stand for 10 minutes; once the bulgur absorbs the liquid, the filling will be ready to roll.

Lay a leaf with its fuzzy underside facing up, and place the filling on that side so the fuzzy surface ends up inside the roll. Put one 5 ml measure of filling near the stem end, fold in both sides, and roll loosely. Arrange the rolls in rows over torn leaves lining the bottom of the pot.

Mix the remaining olive oil with the water and pomegranate molasses and pour over the rolls; the liquid should cover them by about a finger’s width. Place an inverted plate on top, bring to a boil, then reduce the heat and cook for 45 minutes. They are ready when a fork easily separates the leaves and the bulgur has swollen through to the center. Remove from the heat and let rest covered.