Analı Kızlı Soup (Analı kızlı çorbası)
Overview
Analı kızlı means 'mother and daughter', and the soup is named after its two kinds of bulgur dumplings. The larger 'mothers' are stuffed with spiced minced meat and onion, while the tiny 'daughters' are plain balls of fine bulgur. Both are simmered in a tangy broth with chickpeas, tomato paste and lemon or sour pomegranate, finished with mint. Shaping the dumplings takes time, so the soup is often made by several people together and served at family gatherings in southern and south-eastern Turkey.
History
The soup belongs to the bulgur-based cooking of south-eastern Turkey and northern Syria, where shaping stuffed bulgur balls is an everyday skill. Cities such as Adana, Mersin, Gaziantep and Hatay each claim their own version. Its affectionate name and labour-intensive dumplings reflect a tradition of cooking together, and it is often prepared in larger quantities for guests or special occasions.
Main ingredients
Bulgur balls, stuffed bulgur balls with minced meat, chickpeas, tomato paste, lemon or sour pomegranate, dried mint. The soup is built on meat or vegetable stock and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~100 min
Ingredients
- 300 g fine bulgur, 2 tbsp semolina
- 200 g minced meat, 1 onion, spices
- 1 cup cooked chickpeas
- 1 tbsp tomato paste, 1 tbsp pepper paste
- juice of 1 lemon
- dried mint, butter
Method
- Knead bulgur and semolina with a little water and salt into a smooth dough.
- Shape half into small plain balls; shape the rest into larger shells filled with cooked spiced meat.
- Fry the pastes in butter, add 2 l water and the chickpeas and bring to the boil.
- Add the dumplings and simmer for 15 minutes; finish with lemon and mint.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.