INSTRUCTIONS FOR USE: For 1 kg raw meatballs: 375 g raw meatball mixture is soaked with 350 g water and rested for 2-3 hours. 160 g unsalted tomato paste (28 Brix), 40 g sweet pepper paste (at least 30 Brix), 15 g pomegranate syrup is added and kneaded well. Then, 5 g finely chopped parsley and 85 g oil are added and kneaded for another 5 minutes. Raw meatballs are prepared for service by squeezing as desired. (The entire package (10 kg); is used with 9330 g water, 4265 g unsalted tomato paste, 1065 g sweet pepper paste, 400 g pomegranate syrup, 135 g parsley and 2265 g oil.)