Fecha de publicación: -- Fuente: WIPO "tomato" In the method subject to the invention, raw materials including isot pepper, red pepper flakes, black pepper, cumin, sumac, and salt are mixed in the proportions specified in the recipe and subjected to physical sterilisation/pasteurisation by heat treatment or irradiation in a suitable container, while the fine bulgur is subjected to the same process in another suitable container. The pasteurised fine bulgur, spices, onion, garlic, tomato paste, sweet pepper paste, liquid oil, pomegranate molasses, and lemon juice are placed into a pre-disinfected mixer under aseptic conditions, boiling water is added, and the mixture is kneaded for 20 minutes.