Stuffed Bulgur in Chickpea Soup
This is an Anatolian (Turkish) dish with bulgur (cracked wheat) and beef.
It is not hard to do but time consuming. If you have already cooked roast beef (cubed in small pieces and cooked chickpeas at home than you are already half way done. Kitchen Secrets: The secrets of the stuffing bulgur without breaking the bulgur poach a part while boiling is kneading the bulgur dough long time. Here is the recipe. Ingredients for the soup 1 C cooked chickpeas 1 C cooked roast beef cubed 2 Tbs. pepper paste 8 C beef stock For Bulgur Balls 1/2 Lb. ground round 1 C very tiny grain bulgur 1/2 C middle grain Bulgur 1 medium red onion (grated) 1 Tbsp. tomato paste 1 Tbsp. pepper paste 1 Tbsp. turmeric 1 Tbsp. cumin 2 Eggs 3 Tbsp. potato flour ( or unbleached wheat flour) Filling: 1/2 Lb. ground round 1 small onion grated 1 tsp. Salt 1 tsp. cayenne pepper 1 tsp. turmeric 1tsp. yellow mustard seed 1/4 C minced parsley 1/2 Tbsp. olive oil Making: Soup: Bring 8 C beef stock to a boil Add chickpeas (cooked in advance) Add beef cubes (cooked in advance) Add pepper paste 1 tsp. salt 2 tsp. black pepper Simmer Filling Sauté grated onion in olive oil until it gets translucent, Add ground round and sauté until it cooks Add salt, cayenne pepper and allspice Add minced parsley, Set aside Making bulgur dough Bring all the ingredients together except eggs and potato flour. Add 1 Tbsp. very hot water Wet your hands and make and firm dough knead it at least for 25 minutes (more the better) Add eggs and flour keep kneading until you get well consistent dough. Separate walnut size pieces make a little ball Make a little well in the ball Put a spoonful filling in it Shape ball again Repeat the process until you finish all the dough material. You can place them on a cookie sheet and bake at 180 C for 15 minutes. (I used Takiyoka cooking iron) Add all the balls one by one in a simmering soup, Simmer for 15 Minutes Serve immediately, garnish with butter and parsley 10/29/2015 Back to Beef Selections |
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