Yogurt analı kızlı soup Calories

To make Yogurt analı kızlı soup, knead fine bulgur into a pliable dough, shape some around a minced-meat filling, and roll the rest into small dumplings. Cook them in broth, often with chickpeas, then stir in a tempered yogurt mixture.

Yogurt analı kızlı soup belongs to the cuisine of southeastern Turkey. Analı kızlı is made in several regional styles, including versions associated with Adana, Malatya, and Adıyaman, so the dumpling size, broth, and seasoning can vary.

The yogurt in Yogurt analı kızlı soup can curdle if it is added cold to very hot broth or the soup is boiled hard afterward. Whisk the yogurt smooth, gradually mix in warm broth to temper it, and keep the finished soup at a gentle heat.

“Analı kızlı” means “mother and daughter” in Turkish and refers to the two sizes of bulgur dumplings: a larger, usually meat-stuffed one and smaller plain ones. Yogurt is the defining addition in this version of the soup.

Yogurt analı kızlı soup usually has minced meat, commonly beef or lamb, inside its large bulgur dumplings. The broth may also be made with meat stock, but the small dumplings are generally made from bulgur dough without a meat filling.

Yes, Yogurt analı kızlı soup can be made without chickpeas. They are a common addition rather than an essential part of the dumplings, so you can leave them out and cook the bulgur dumplings in broth before adding the yogurt mixture.

Serve Yogurt analı kızlı soup with a simple salad, pickles, or a small side dish; the dumplings make it substantial enough to be the main course. Bread is also commonly served with Turkish soups, though it is optional here.

It is better not to freeze Yogurt analı kızlı soup after adding the yogurt, because it may separate when thawed. Freeze the dumplings and broth base without the yogurt, then thaw, heat gently, and stir in freshly tempered yogurt before serving.

Reheat Yogurt analı kızlı soup slowly over low heat, stirring gently, and stop before it boils. Vigorous boiling can split the yogurt and break up the dumplings; if the soup has thickened in storage, loosen it with a little warm broth.