Turkish cuisine · Soups & Stews

Ear-Shaped Dumpling Soup

Tiny filled dumplings in a rich meat broth, served with garlic yogurt and mint butter.

Ingredients · for 4 servings

• 250 g flour
• 1 egg
• 150 ml water
• 200 g ground beef
• 1 onion
• 1.5 l rich beef broth
• 300 g yogurt
• 2 garlic cloves
• 3 tbsp butter
• 1 tbsp dried mint
• Salt, pepper

Instructions

1. Knead the flour, egg, 1 tsp salt and the water into a firm, smooth dough and let rest covered for 30 min.; meanwhile grate the onion very finely and knead it with the ground beef, salt and pepper into a filling.
2. Roll out the dough in batches paper-thin and cut into 2 cm squares – the dumplings should end up truly tiny, so err smaller rather than larger.
3. Place a rice-grain-sized amount of filling on each square, press the corners together over the center and shape into little ears; place the finished dumplings on a floured cloth.
4. Bring the beef broth to a boil, add the dumplings in batches and simmer gently for 8–10 min. until they float to the surface and the dough is cooked through.
5. Stir the yogurt smooth with the crushed garlic and a pinch of salt; melt the butter in a small pot and let the mint steep in it for 30 sec. until fragrant.
6. Ladle the soup with the dumplings into deep bowls, spoon the garlic yogurt into the center and drizzle the hot mint butter over the top.