INSTRUCTIONS FOR USE: For 1 kg raw meatballs: 405 g raw meatball mixture is soaked with 355 g water and rested for 2-3 hours. 150 g unsalted tomato paste (28 Brix), 35 g sweet pepper paste (at least 30 Brix), 15 g pomegranate syrup is added and kneaded well. Then, 5 g finely chopped parsley and 60 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 8765 g water, 3700 g unsalted tomato paste, 865 g sweet pepper paste, 370 g pomegranate syrup, 125 g parsley and 1480 g oil.)