Turkish cuisine · Soups & Stews

Analı Kızlı

The "mother-daughter soup": stuffed and small bulgur kofte with chickpeas.

Ingredients · for 6 servings

• 300 g fine bulgur
• 300 g ground beef
• Chickpeas
• Tomato paste
• Mint

Instructions

1. Let the bulgur swell with hot water and knead with salt into a shapeable dough.
2. Roll half into chickpea-sized balls ('kızlı'); form flat shells from the rest and fill with a little meat ('analı').
3. Bring the meat broth to a boil with tomato paste and season.
4. Add the chickpeas, the remaining meat and the filled köfte and simmer for 15 min.
5. Add the small balls and cook for another 5 min.
6. Drizzle with mint butter and serve hot.