From Generation to Generation : Anali Kizli – Discover Turkish Food

Anali Kizli is not actually a soup. Anali Kizli, which is made in many parts of Anatolia but has a very different place especially in Adana, will impress you. The adventure of taste starts with the nice smells it emits while cooking and there are very few people who don’t like it. We have explained this recipe, which is always feared because it is difficult to make, down to the smallest details for you. Anali Kizli will save you from the trouble of both main course and soup at your invitation.

Materials of Anali Kizli;

• 2.5 cups fine bulgur
• Chili paste (1 tablespoon)
• 1 egg
• 1.5 teaspoons of salt

For the Interior Mortar:

• 1/2 onion
• 2 tablespoons of olive oil
• 250 grams ground beef
• Chili paste (1 tablespoon)
• Paprika (1 tablespoon)
• Salt (1 tablespoon)
• Black pepper (1 tablespoon)

For the Soup:

• 2 tablespoons of olive oil
• 150 grams coarsely minced meat
• Chili paste (1 tablespoon)
• 4 glasses of water
• 1.5 teaspoons of pomegranate syrup
• 5 tablespoons of lemon juice
• 1.5 cups boiled chickpeas
• 1.5 teaspoons of salt

Preparation;

• Put the onion and olive oil in the pan and fry.
• Then add the minced meat and cook on low heat for 12-15 minutes. Let’s mix it often.
• Then add tomato paste, salt and spices and remove from the stove.
• Take the semolina, bulgur for meatballs and hot water in a deep bowl. Let it rest covered for 15 minutes.
• Then put the dough ingredients into it and knead well.
• When the dough comes together, divide it into two.
• Wet your hands lightly with water. Make tiny little meatballs from one piece. Fill the minced meat you prepared inside and close it.
• Roll the other piece into small patties.
• Fry the olive oil, tomato paste and meat. Cook for 12-15 minutes with the lid closed.
• Open it and add water. Add the pomegranate syrup and cook on low heat for 15 minutes.
• Then add the meatballs and cook on low heat for 10 minutes.
• Add boiled chickpeas, salt and lemon and cook for another 10 minutes on low heat.
• Then remove from the stove and serve hot. Enjoy your meal.

In order to prevent the mini meatballs you prepared from sticking to each other, after making the meatballs, pour very light flour on them. Let the large and small meatballs rest in the refrigerator for 15-30 minutes with their mouths closed so that they do not open while they are cooking. If you want your dough to be more viscous and delicious while making Anali Kizli, you can add pounded meat to the mortar. If you wish, you can create a different visual by giving large or different shapes to the meatballs.

As Expat Guide Turkey, we will publish fast, practical and delicious Turkish recipes to our visitors in the Food & Beverage category. Stay tuned.

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