What the world actually cooks

Name a dish.

Name: Analı Kızlı
Total time: 1 h 30 min
Yield: Serves 6
Cuisine: Turkey
Ingredients: 300 g fine bulgur; 250 g ground lamb or beef; 1 onion; 200 g cooked chickpeas; 1 tbsp tomato paste; 1 tbsp red pepper paste; 2 tbsp all-purpose flour; 1 tbsp dried mint; 40 g butter; 2 tbsp lemon juice; 2 tsp salt; 1 tsp black pepper; 1 tsp Aleppo pepper; 1.5 L water

Its ingredients rise out of the pile.

Try

Turkey1 h 30 minServes 6schon gekocht

Analı Kızlı

Zutaten14

fine bulgur300 g
ground lamb or beef250 g
onion1
cooked chickpeas200 g
tomato paste1 tbsp
red pepper paste1 tbsp
all-purpose flour2 tbsp
dried mint1 tbsp
butter40 g
lemon juice2 tbsp
salt2 tsp
black pepper1 tsp
Aleppo pepper1 tsp
water1.5 L

GetreideFleischGemüseGewürz & SoßeMilch & EiObstSonstiges

Zubereitung

Grate the onion and squeeze out excess liquid. Mix it with the bulgur, ground meat, flour, salt, black pepper, and half the Aleppo pepper.
Knead until the mixture holds together, adding a splash of water if needed. Rest for 15 minutes.
Shape two sizes of meatballs: larger ones about the size of a walnut (analar) and smaller ones about the size of a hazelnut (kızlar).
Bring the water to a boil with salt. Add the chickpeas and both pastes, then gently drop in the meatballs.
Simmer over low heat for about 35–40 minutes, until the meatballs are cooked through and the broth has thickened slightly.
Stir in the lemon juice and taste; the broth should be lightly sour.
Melt the butter, add the dried mint and remaining Aleppo pepper, and pour this over the soup just before serving.