Soup
Tiny bulgur meatballs and small semolina balls come together in a tomato-paste soup. The two types of meatballs give this traditional dish its name and a distinctive texture. It is finished with mint butter.
Knead the bulgur with the tomato paste, onion, and flour. Roll it into tiny chickpea-sized meatballs and let them rest for 10 minutes.
Knead the melted butter, semolina, and a little water into a soft dough, then roll it into small balls.
Dissolve the tomato paste in the water and bring it to a boil. Add the bulgur meatballs and cook for 10 minutes, then add the semolina balls and cook for 10 more minutes over low heat.
Melt the butter, add the mint and red pepper flakes, and cook for a few seconds. Drizzle over the hot soup and serve.
Important: Let each type of meatball rest separately before adding it to the soup, or it may fall apart in the water. Contains wheat and gluten, so it is not suitable for people with celiac disease.
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