Analı Kızlı — Stuffed and Small Köfte in Broth

Ingredients

• 2 cups fine bulgur
• 1 cup semolina
• 1 cup water
• 300 g minced meat (for the filling)
• 1 cup cooked chickpeas
• 1 onion
• 2 tbsp tomato paste
• 2 tbsp butter
• Mint, pepper flakes, black pepper, salt

Method

1. Knead the bulgur, semolina, water and salt into a smooth dough and rest 20 minutes.
2. For the filling, cook the onion and mince, season, and let it cool.
3. Take walnut-sized pieces of dough, hollow them, fill and close them (the "mothers").
4. Roll the remaining dough into chickpea-sized balls (the "daughters").
5. Cook the tomato paste in butter in a pot, add water and bring to a boil.
6. Add the large köfte first, then a few minutes later the small ones and the chickpeas.
7. Simmer until they rise to the surface and are cooked; serve with mint and pepper flakes.