Topalak Soup (Topalak çorbası)
Overview
Topalak çorbası is a filling soup of tiny bulgur dumplings and chickpeas from Konya in Central Anatolia. Fine bulgur is soaked in hot water, then kneaded with flour, red pepper paste and salt into a soft dough, which is rolled into marble-sized balls called topalak. Onion and garlic are fried with tomato paste, water or meat stock is added, and the dumplings are dropped into the boiling broth together with cooked chickpeas and chilli flakes. They simmer until firm and the broth turns red and slightly thick. The soup is served with butter sizzled with dried mint, and some cooks add shredded meat.
History
Topalak means a small round ball in Anatolian dialect. The soup is rooted in the wheat-growing plains of Konya and Karaman, where bulgur is a pantry staple, and similar versions are made in Afyon, Mersin and Adana. Rolling the many small dumplings by hand takes time, so the soup is often made for guests and family gatherings in winter.
Main ingredients
Bulgur dumplings, chickpeas, onion, tomato paste, pepper paste, dried mint. The soup is built on water or meat stock and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: Chickpea soups · Tomato soups · Barley and grains soups · Mint soups · More soups from Türkiye
Recipe
Method
- 115 min
Soak the bulgur for 15 minutes, then knead with the flour, pepper paste and salt into a smooth dough.
- 2
Roll into marble-sized balls with wet hands.
- 3
Fry the onion, garlic and tomato paste in the oil, add the water and bring to the boil.
- 425 min
Add the dumplings, chickpeas and chilli, simmer for 25 minutes and serve with mint butter.
- ✓
Serve. About 1h 40m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
