Gluten Free Analı Kızlı Recipe
I didn’t expect that the first version of the Analı Kızlı recipe I would share would be the gluten-free one. While the classic version is already waiting to be published, I wanted to share my gluten-free bulgur recipe as soon as possible. And since I didn’t want to post it without also sharing a sample recipe that uses gluten-free bulgur, it ended up happening this way. But don’t worry at all. I will share the classic Analı Kızlı recipe very soon as well. In the meantime, let gluten-free eaters be prioritized for once.
Of course, I prepared this recipe using the gluten-free bulgur that I shared a few days ago. To demonstrate the success of gluten-free bulgur, I deliberately chose a recipe like Analı Kızlı, which includes stuffed bulgur dumplings. This way, I wanted you to see that gluten-free bulgur can be used not only in salads like kısır that don’t require shaping, but also in recipes that require shaping, such as fellah köfte or topalak.
There is only one important tip you must keep in mind. While regular bulgur is usually soaked using a one-to-one ratio of bulgur to water, gluten-free bulgur only requires half that amount of water. To explain using this recipe as an example: normally we would use 2 cups of water for 2 cups of bulgur, but since we are using gluten-free bulgur here, we use 1 cup of water instead of 2 cups to soak the bulgur.
Other than that, there is nothing else you need to change when using gluten-free bulgur in recipes. You can use the other ingredients in the same quantities.
Enjoy the recipe…
Ingredients
- 300 g diced beef,
- 1 soup bowl of boiled chickpeas,
- 1 tablespoon tomato paste,
- 1 teaspoon sweet red pepper powder,
- 1 tablespoon sour grape molasses,
- 1 teaspoon dried mint,
- 3 tablespoons olive oil,
- 1.5 liters water.
For the dumplings:
- 2 cups gluten-free bulgur,
- 1 cup boiling water,
- 1 egg,
- 1 tablespoon corn starch,
- 1 teaspoon tomato paste,
- 1 teaspoon pepper paste.
For the filling of the stuffed dumplings:
- 1 onion,
- 200 g ground beef,
- 3 tablespoons olive oil,
- Salt,
- Black pepper.
Preparation
- For the dumpling mixture, place the bulgur in a bowl, add the boiling water, and mix,
- Cover and let it sit until the bulgur absorbs all the water,
- For the filling of the stuffed dumplings, sauté the finely chopped onion in heated olive oil until softened,
- Add the ground beef and sauté until it browns in places,
- Add salt and black pepper, mix, and remove from the heat,
- Add the egg, tomato paste, pepper paste, and starch to the bulgur that has absorbed the water and knead well,
- Wet or lightly oil your hands, take a piece of the mixture slightly larger than a walnut but smaller than a mandarin, and roll it into a ball,
- Place it in your left palm and hollow it out with the thumb of your right hand until it becomes quite thin,
- Fill it with one teaspoon of the filling,
- Gently close the open side with your right hand and roll it again,
- Stuff a little more than half of the mixture in this way,
- Roll the remaining mixture into small dumplings about the size of marbles,
- For the dish, place a pressure cooker on the stove and heat it,
- Add the beef and sauté until it releases and reabsorbs its juices,
- Add the oil and tomato paste and sauté until fragrant,
- Add the red pepper powder and mix,
- Add half of the water, stir, close the lid, and cook until the beef becomes tender,
- Open the lid and add the remaining boiling water to the pot,
- Add the dumplings and cook for 10–15 minutes,
- Add the boiled chickpeas, sour grape molasses, and salt, mix, and cook for a few more minutes,
- Add the mint, mix, and remove from the heat.
Enjoy your meal...