Topalak Soup
3 tablespoons of olive oil
- 200 gr. small diced lamb meat
1 cup of cooked chickpeas
Salt
1 teaspoon of chili flakes
Place the bulgur in a mixing bowl and pour hot water over it. Cover with a cloth and let it swell for 15 minutes. Once the bulgur has swollen, add the tomato paste, salt, and black pepper and mix. Add the flour and knead. Wet your hands occasionally and break off small, marble-sized pieces, rolling them into balls. Place them on a plate dusted with flour.
Place your pot on the stove and add the diced meat, sautéing it. Add olive oil and finely chopped onion and sauté. Add crushed garlic and tomato paste and continue sautéing. Then add water and bring to a boil. Once the water boils, add the chickpeas and meatballs. Add salt, pepper, and red pepper flakes and cook for 25 minutes.
