Nemmuş is a Turkish dish, which is eaten mainly in the vicinity of İskenderun. It is the origin of the more famous cuisine.
Nemmuş is made from bulgur, tomato puree, pepper puree and green summer herbs like spring parsley, parsley, mint and basil. After the bulgur has become soft for half an hour in hot water, mix the remaining ingredients. It is eaten by hand wrapping it in lettuce leaves or poached cabbage leaves.
Another way is to roll the nemmuş into cabbage leaves or grape leaves to a kind of cigar and cook in a little water. When eating, you can baptize it in a mixture of olive oil and garlic.
The dish originates from the coasts of Syria and Lebanon. Long ago it was used on commercial vessels on the Mediterranean because the ingredients are long lasting.
In Turkey it is mainly made by the Arab population of the province of Hatay. When they emigrated to the cities of Adana, Mersin and Tarsus later, they took the dish. This made the dish less sharp, by making less sharp tomato puree and pepper puree. Thus, it was easier to take along the cotton fields if one could eat it with a spoon. Also, cucumber and tomato were made. Thus the court arose.
wiki
