Analı Kızlı Recipe
Analı Kızlı is one of Anatolia’s traditional dishes and is especially popular in cities such as Adana, Mersin, Malatya, and Gaziantep. The dish has different variations depending on the region and can be prepared with or without meat, giving each version its own distinctive character.
Regional Variations of Analı Kızlı
Analı Kızlı soup is one of the most beloved dishes of Southeastern Anatolian cuisine, and it is particularly rich and flavorful in Gaziantep cuisine. In these regions, the soup is usually made with cubed beef, although some households use lamb for a more aromatic flavor. In Malatya, the meatless version is also quite common.
Koruk ekşisi, a sour condiment made from unripe grapes, is added to enhance the flavor of the soup. It adds acidity and creates a pleasant balance. In Gaziantep, the soup is generally made spicier, with red pepper flakes added as well. The region’s love of spicy food certainly shows itself here too. I used spicy Turkish red pepper paste that I brought back from Gaziantep, so I didn’t add any extra chili. If you are using spicy pepper paste like I did, keep this in mind.
Tips for Shaping the Meatballs
Shaping the meatballs into round balls is particularly common in the Malatya-style version of Analı Kızlı. This traditional shape also helps the meatballs blend nicely into the soup. Here are a few tips to keep in mind when shaping them:
1. Prepare the Bulgur and Semolina Properly: After mixing the bulgur and semolina with boiling water, cover the bowl and let the mixture rest until it has absorbed all the water and softened. This allows the bulgur to become soft and dough-like, making it much easier to knead and shape.
2. Use an Egg to Hold the Mixture Together: Adding an egg helps the dough come together more easily. If you leave out the egg and don’t knead the mixture thoroughly, the meatballs are more likely to crack while you shape them.
3. Lightly Oil or Wet Your Hands: Lightly oiling or wetting your hands while shaping the meatballs prevents the mixture from sticking. It also helps give the meatballs a smooth surface. This is especially useful when preparing stuffed meatballs, as wetting your hands allows you to spread the dough very thinly and leave plenty of room for the filling.
Tips for Enhancing the Flavor of Analı Kızlı Soup
• Balance the Flavor with Koruk Ekşisi: Koruk ekşisi adds acidity to the soup and balances the richness of the meat. Be careful not to use too much; one tablespoon is enough. If you don’t have koruk ekşisi, you can use pomegranate molasses or lemon juice instead.
• Using Tomato and Pepper Paste: Using both tomato paste and Turkish red pepper paste gives Analı Kızlı a deeper and more intense flavor. If you don’t have pepper paste, however, you can simply replace it with tomato paste.
• Cooking in a Pressure Cooker: A pressure cooker is ideal for making the beef tender. First sauté the meat, then add the water and cook until tender. This makes the meat more flavorful and easier to chew.
• Finish with Mint: Adding the dried mint after cooking helps preserve its fresh aroma. If you’re not concerned about adding a few extra calories, you can also briefly fry the mint in oil before adding it to the soup.
Enjoy...
Ingredients
• 500 g beef, cut into small cubes,
• 1 large soup bowl cooked chickpeas,
• 1 tablespoon tomato paste,
• 1 teaspoon sweet paprika,
• 1 tablespoon koruk ekşisi (or 1 tablespoon pomegranate molasses + 1 tablespoon lemon juice),
• 1 teaspoon dried mint,
• 5 tablespoons olive oil,
• 1.5 liters water,
• Salt.
For the Meatballs:
• 1½ cups fine bulgur,
• ½ cup semolina,
• 1 egg,
• 1 tablespoon flour,
• 1 teaspoon tomato paste,
• 1 teaspoon Turkish red pepper paste,
• Salt,
• 2 cups boiling water.
For the Stuffed Meatball Filling:
• 1 onion,
• 200 g ground beef,
• 3 tablespoons olive oil,
• Salt,
• Black pepper.
Preparation
1. To prepare the meatball mixture, place the bulgur and semolina in a bowl, add the boiling water, and mix,
2. Cover and let it rest until all the water has been absorbed,
3. To prepare the filling for the stuffed meatballs, sauté the finely chopped onion in the heated olive oil until softened,
4. Add the ground beef and sauté until browned in places,
5. Add salt and black pepper, stir, and remove from the heat,
6. Once the bulgur and semolina mixture has absorbed the water, add the egg, tomato paste, pepper paste, salt, and flour, then knead well,
7. Wet or lightly oil your hands. Take a piece of the mixture slightly larger than a walnut but smaller than a mandarin orange and roll it into a ball,
8. Place the ball in your left palm and use the thumb of your right hand to press into the center, gradually hollowing it out until the shell is very thin,
9. Fill it with one teaspoon of the meat filling,
10. Carefully close the opening with your right hand and roll it gently into a ball,
11. Shape and fill slightly more than half of the mixture in the same way,
12. Roll the remaining mixture into marble-sized meatballs,
13. Place a pressure cooker over medium-high heat and heat it well,
14. Add the beef and sauté until it releases its juices and the liquid evaporates,
15. Add the olive oil and tomato paste and sauté until fragrant,
16. Add the paprika and stir,
17. Add half of the water, stir, cover the pressure cooker, and cook until the beef is tender,
18. Release the pressure and open the lid. Add the remaining boiling water to the pot,
19. Add the meatballs and cook for 10–15 minutes,
20. Add the cooked chickpeas, koruk ekşisi, and salt. Stir and cook for a few more minutes,
21. Add the dried mint, stir, and remove from the heat.
Enjoy!