This recipe, made by combining tiny bulgur meatballs with small semolina dumplings in a tomato-paste soup, adds a distinctive texture to the table with its two kinds of namesake dumplings. It's finished with a mint butter sauce.
Knead the bulgur, tomato paste, onion, and flour together, roll into small meatballs the size of a chickpea, and let rest for 10 minutes.
Knead the melted butter, semolina, and a little water into a soft dough, and roll into small balls.
Dissolve the tomato paste in water and bring to a boil, add the bulgur meatballs and cook for 10 minutes, then add the semolina meatballs and cook over low heat for another 10 minutes.
Melt the butter, add the mint and red pepper flakes, and sauté for a few seconds, then drizzle over the hot soup and serve.
Important: Both types of meatballs should be rested separately before adding to the soup, or they may fall apart in the liquid. Contains flour and gluten, so not suitable for celiac patients.
If you mash the tomato paste thoroughly while kneading the bulgur meatballs, the meatballs take on a more even red color; lightly wetting your palm while rolling the semolina meatballs prevents sticking.
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