EKSILI KOFTE CORBASI (MEATBALL SOUP)

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100 gr double shot ground beef brisket
2 heaped tablespoons of Antakya salty yogurt
2 cups of yogurt
1 teaspoon of rice
1 cup fine bulgur
1 egg yolk 1.8 liters of water
1 heaping teaspoon of salt
1 handful of dried basil
1 teaspoon paprika
1 teaspoon of black pepper
1 heaping tablespoon of flour
1 tablespoon of tomato paste
3 tablespoons of butter
1 tablespoon of dried mint
1 teaspoon paprika

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Soups are essential in the winter. "Anal Kzl" is a delicious soup that we remember because of its flavor. We simplified this soup with Refikaca touches and served it with sour, bulgur, and Antakya salty yogurt in today's recipe. Cook gently in a saucepan with 1 tea glass of rice, 1 level teaspoon of salt, and 1.8 liters of water. Pour 1 tea glass of fine bulgur into a glass bowl and cover with boiling water. Cover and set aside to allow the bulgur to absorb the water. In a mixing bowl, combine 2 cups of yoghurt, 1 egg yolk, and 2 tablespoons of heaped salty yoghurt. Another feature of our country that is dense and sooty, like cottage cheese in salted yoghurt. 4-5 ladles of rice water should be added to the yoghurt mixture. This will keep the soup from chopping. While stirring, add the yoghurt mixture to the boiled rice water. Allow it to boil for 9-10 minutes.

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If you don't have 100 grams of ground beef, 1 handful of dried basil, you can substitute dried mint, thyme, or basil, 1 level tablespoon of tomato paste, 1 heaping tablespoon of flour, 1 teaspoon of black pepper, 1 teaspoon of salt, and 1 teaspoon of cayenne pepper. Knead for 1-1.5 minutes with bulgur. Leave for 1-1.5 hours if possible. Wet your hands and roll small pieces of mortar in them. Large pieces can be squeezed like raw meatballs, or they can be made round. Because there will be a mother and a daughter, some must be large and some must be small. Cook the meatballs in the boiling rice mixture for 10 minutes on low heat. The meatballs may fall apart if the fire is too hot. Melt 2.5 tablespoons butter in a saucepan. Mix in 1 tablespoon of dried mint. Cook on low heat for 1 minute. When you add the mint butter and 1 teaspoon of chili pepper to the soup, it's ready.