Mother Daughter Soup Recipe

Ingredients:

For the Plasticine:
	Fine Bulgur	2.5	Cup
	Semolina	1	Cup
	Egg	1	Qty
	Pepper Paste	1	Tbsp
	Salt	1.5	Tsp (large)

For the Internal Mortar:
	Dry Onion	1/2	Qty
	Minced Meat	250	Grams
	Olive Oil	2	Tbsp
	Salt	1	Tsp
	Pepper Paste	1	Tbsp
	Chili Pepper	1	Tsp
	Black Pepper	1	Tsp

For the Soup:
	Chickpeas	1.5	Cup
	Meat Cubes	150	Grams
	Lemon Juice	5	Tbsp
	Pomegranate Syrup	1.5	Tsp (large)
	Pepper Paste	1	Tbsp
	Water	4	Cup
	Olive Oil	2	Tbsp
	Salt	1.5	Tsp (large)

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Instructions:

1. Take the finely ground bulgur and semolina in a deep bowl, add salt and mix. Add about one and a half glasses of warm water to wet it all, mix it and let it rest for 15-20 minutes by covering it.
2. Add an egg and pepper paste to the rested and swollen bulgur and semolina mixture and knead until it becomes well-condensed. Cover it with a damp cloth and set it aside.
3. For the stuffing, finely chop the onion and fry it in 2 tablespoons of oil until golden brown. Add the minced meat and continue to fry until the minced meat absorbs its water. Add the tomato paste and swirl together a few turns. In the meantime, add salt, black pepper and cayenne pepper.
4. In a deep pan, sauté the diced meat in a little oil and add 2 glasses of hot water. Cook on medium heat until the meat is tender.
5. To prepare the large stuffed meatballs of the dish, one or two for each portion, moisten your hand and give a round shape to the piece of dough you cut off as a large walnut. Open the middle with your index finger and turn it thinner between your thumb and forefinger.
6. Put 1.5 teaspoons of stuffing into the large meatballs you have opened and turn them into an egg shape. Make smaller marble-sized meatballs from the remaining dough and roll them. Take the meatballs you have prepared on a flour-sprinkled tray, shake them so that they are covered with flour.
7. Add the pre-boiled chickpeas to the cooked meat and boil them together for a while. In a separate bowl, whisk the tomato paste with two glasses of hot water, dilute it and add lemon juice, pomegranate syrup, oil and salt to this sauce.
8. Slowly pour the prepared sauce into the soup and mix. When the soup boils, first leave the big main meatballs and cook on low heat for five minutes. Then add the small meatballs that you shake in a colander and mix them slowly. When the meatballs are cooked, they will rise to the surface of the soup.
9. You can serve this dish, which you will serve hot, with the local babagannuş salad and turnip juice. Good luck!
10. Note: You can fry the chili pepper and mint in the butter and pour them on the plates during the service.

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Soup Beef & Lamb