In Malatya, “pıtpıt” is the name for the finest-ground bulgur, and these dumplings take their name from it. They contain no meat; the bulgur’s starch and a little flour hold them together. Serve them in a tomato-paste and chickpea broth, sharpened with lemon juice.
Put the fine bulgur in a wide bowl, pour 200 ml hot water over it, and stir. Cover and let it swell; when you press a grain between your fingers, no hard center should remain.
Add the flour, grated onion, 20 g tomato paste, and salt to the hydrated bulgur. Knead for 10 minutes. The mixture is ready when a piece squeezed in your palm holds its shape without crumbling.
Wet your hands, pinch off hazelnut-size portions of the mixture, and roll them into balls. Smaller dumplings hold together better in water. Arrange them with space between them on a floured tray.
Melt the butter in a pot and cook 30 g tomato paste for 1 minute. Add the water, chickpeas, and salt. Bring to a boil and cook for 8 minutes.
Drop the dumplings into the boiling broth by the handful, stirring as you add them. They will rise to the surface in five to six minutes; once they do, boil for 5 minutes more. Add the lemon juice and mint just before removing the pot from the heat.
After pouring hot water over the bulgur, cover it and let it swell for 25 minutes. Bulgur that has not fully hydrated will break apart in the broth, and the dumplings will dissolve in the pot.
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