ANALİ KİZLİ AN EPİC TURKISH(ANTEP) MEAL:

 

ANALİ KİZLİ AN EPİC TURKISH(ANTEP) MEAL:



 

Ingredients for Anali and Kizli Recipe

For the dough:

2,5 glasses of fine bulgur

A glass of semolina

A tablespoon of paprika paste

An egg

1.5 tablespoon of salt

For internal stuffing:

1/2 onion

2 tablespoons of olive oil

250 gr (8,82 oz) ground meat

A tablespoon of paprika paste

A teaspoon of chili pepper

One teaspoon of salt

One teaspoon of black pepper

For the soup:

2    tablespoons of olive oil

150 -gram (330 lb) stewing beef, cut into 1/2-inch pieces

A tablespoon of paprika paste

4 glasses of water

1.5 coffee spoons of pomegranate syrup

5 tablespoons of lemon juice

1.5 glass of boiled chickpeas

1.5 teaspoon of salt

The Tip of the Analı Kızlı Recipe

Lightly flour the mini meatballs you have prepared so that they do not stick to each other. In order to prevent the large and small meatballs from opening while cooking, make sure to rest them in the refrigerator for 15-30 minutes, covered.

How to Make Analı Kızlı Recipe?

For internal stuffing:

Put the onion and olive oil in the pan. Then add the minced meat and cook on low heat for 12-15 minutes. Then add tomato paste, salt and spices and remove from the stove.

For the dough:

Take semolina, bulgur for meatballs and hot water in a deep bowl. Let rest covered for 15 minutes. Then put all the ingredients in it and knead well. When the dough has thickened, divide it into two.

Wet your hands slightly with water. Shape one piece into tiny kibbehs. Fill them with the minced meat you prepared and close them.

Roll the other part into small meatballs.

For the soup:

Fry the olive oil, tomato paste and meat. Cook for 12-15 minutes with the lid closed.

Open it and add water. Add pomegranate syrup and cook on low heat for 15 minutes.

Then add the meatballs and cook on low heat for 10 minutes.

Add boiled chickpeas, salt and lemon and cook for 10 more minutes on low heat.

Then remove from the stove and serve hot.

Enjoy your meal.

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