Analı Kızlı

재료14

• 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

만드는 법

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