Topalak is a Kayseri soup made with bulgur dumplings mixed with ground lamb and simmered in a tomato-paste broth. Unlike yuvalama (a Turkish yogurt-based dumpling soup), this version contains no yogurt; unlike analı kızlı, which combines large and small dumplings, it uses one size of dumpling. Keep the dumplings no larger than a chickpea; larger ones may fall apart before they cook through.
Place the fine bulgur in a wide bowl, pour 150 ml hot water over it, and stir. Cover and let it swell.
Add the ground lamb, flour, grated onion, salt, and black pepper to the hydrated bulgur. Knead for 10 minutes. The mixture is ready when a piece holds its shape when squeezed in your palm without crumbling.
Wet your hands, take chickpea-sized pieces of the mixture, and roll them between your palms. Arrange them in a single layer on a floured tray, spaced apart. Makes about sixty dumplings.
Melt the butter in a pot and cook the tomato paste for 1 minute. Add the water, cooked chickpeas, and salt. Bring to a boil and cook for 8 minutes.
Add the dumplings to the boiling broth by the handful, stirring as you add them. They will rise to the surface in 5–6 minutes; once they do, boil for 6 more minutes. Turn off the heat, stir in the dried mint, and serve with lemon slices.
After soaking the bulgur in hot water, cover it and let it swell for 25 minutes. Arrange the rolled dumplings in a single layer on a floured tray without letting them touch; they will stick together if piled up.
Köfteleri gerçekten fındık büyüklüğünde yuvarlamak gerekiyor, iri yaptıklarım içi çiğ kalarak dağıldı. Köfteleri suya atmadan önce suyun kaynıyor olması gerekiyor, ılık suya attığımda köftelerin unu suya karışıp çorbayı bulandırdı.
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