Analı kızlı takes its name from its two kinds of dumpling: the large ones filled with mince are the mothers, the tiny hollow ones are the daughters. Both are made from the same bulgur dough and cooked in the same soup. It takes work, but once you have the idea it is easy to repeat.
Ingredients
For the meatball mixture
For the filling
For the soup
Method
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Make the dough
Mix the bulgur, semolina and salt, add the hot water and rest for 15 minutes. Then knead for 10 minutes; the dough should hold together in your hand.
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Make the filling
Cook the onion in butter for 5 minutes, add the mince and cook until it takes its liquid back up, stir in the pepper flakes and cool.
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Shape the mothers
Take walnut-sized pieces of dough, open them in your palm, put filling inside, close and roll them.
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Shape the daughters
Roll the remaining dough into tiny hollow balls the size of chickpeas.
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Build the soup
Fry the pastes in butter for 2 minutes, add the hot water and the chickpeas and bring to the boil.
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Cook the dumplings
Add the mothers first and cook for 15 minutes. Then add the daughters and boil for 10 minutes more.
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Finish
Add the pomegranate molasses and salt and cook for 3 minutes.
Tips
- If the dough falls apart, add another spoonful of semolina; do not add water, it only softens further.
- Put the mothers in before the daughters, as their size means they need 5 minutes longer.
- You can make the dumplings ahead and freeze them; they go into the boiling soup straight from frozen.
- Wet your hands before you start kneading. Bulgur dough kneaded with dry hands cracks.
Nutrition
Values are per serving and approximate.