Legumes
This Turkish soup is made with small dumplings shaped from red lentils and fine bulgur. The dumplings simmer in a buttery flour broth, then the soup is finished with strained yogurt. Keeping the dumplings firm takes skill, making this a challenging but well-loved dish.
Boil the red lentils in plenty of water until tender. Drain and set them aside.
Knead the cooked lentils with the fine bulgur and shape the mixture into small round dumplings. This step is tricky, because they must be kept firm so they do not fall apart.
In a separate pot, sauté the onion in the butter, then stir in the flour. Add hot water while stirring. Carefully add the dumplings and simmer over low heat for 15 minutes.
Whisk 1 spoonful of hot soup into the yogurt to warm it, then stir the yogurt mixture into the pot without bringing it to a boil. Serve topped with dried mint and Turkish red pepper flakes toasted in butter.
Do not let the pot boil when you add the dumplings; boiling water can break them apart. Simmer over low heat. Contains wheat (gluten) and dairy (butter and yogurt).
Ben köfteleri bir gece önceden şekillendirip buzdolabında sıkıca örterek bekletmiştim, ertesi gün doğrudan haşlama suyuna attım ve dağılma sorunu hiç yaşamadım, herkes şeklinin güzelliğini fark etti.
Köfteleri şekillendirirken hamur elime bayağı çok yapıştı, biraz un serpiştirerek işleme devam ettim; yine de bazıları haşlama sırasında kaynayan suda tamamen dağıldı, hayal kırıklığı yaşadım.
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