Friday, October 20, 2006

Recipe: Yüksük Çorbası (Thimble Soup)

Yüksük Çorbası
⅓ c. chickpeas
7 c. water
1 c. flour
2½ tsp. Salt
1 small egg
½ c. ground meat
¼ tsp. pepper
1 Tblsp. oil
2 Tblsp. tomato paste
3 Tblsp. margarine
1 Tblsp. mint
3 Tblsp. lemon juice

  • Soak chickpeas overnight with 1 c. of water. Cook in a pressure cooker with 1 c. of water for 40 minutes, or until tender. Set aside.
  • Sift all but 2-3 Tblsp. (reserve) of flour with salt. Make a hole in center. Add egg and 3 Tblsp. of water to make medium stiff dough. Knead for 2-3 minutes shaping into a ball. Let stand for 5 minutes. Roll out into very thin circle. Cut into small circles--¾ inch--with a thimble. Cover and set aside.
  • Combine ground meat, some salt, and black pepper, mixing well: shape into marble sized balls. Brown in heated oil on both sides in a non-stick pan, shaking occasionally.
  • Heat chickpeas over low heat. Add diluted tomato paste, some salt and hot water mixing well. Bring to boil. Stir in round noodles, blending well. Reduce heat. Simmer for 10 minutes or until noodles are tender but firm. Add meatballs and lemon juice, stirring well.
  • Simmer gently for 5 minutes.
  • Melt margarine in a skillet. Stir in crushed mint. Sprinkle over soup before serving.
  • Serve hot.

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