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Turkish Meatball & Chickpea Soup
Serves 8-10
Recipe in English:
Ingredients:
-Boneless chicken 350g
-Pyaz (Onion) 1 medium
-Namak (Salt) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Maida (All-purpose flour) 2-3 tbs
-Olive oil 2 tbs
-Chawal (Rice) soaked 1/3 Cup
-Water 1 & ½ liters or as required
-Namak (Salt) 1 tsp or to taste
-Water 1.5 litre or as required
-Safed chanay (Chickpeas) boiled 200g
-Kali mirch (Black pepper) crushed 1 tsp
-Dahi (Yogurt) ½ kg
-Anda (Egg) 1
-Maida (All-purpose flour) 2 & ½ tbs
-Lemon juice 1 tbs
-Makhan (Butter) 30-40g
-Dried mint leaves 1 tbs
Directions:
-In a chopper,add chicken,onion,salt,black pepper powder & chop well.
-Grease hands with oil,take small quantity of mince mixture and make a ball of cherry size (makes 75 mini meatballs).
-On prepared meatballs,sprinkle all-purpose flour,coat well & set aside.
-In frying pan,add olive oil and fry chicken meatballs on medium flame until golden brown (3-4 minutes) & set aside.
-In a pot,add rice,water,salt,mix well & bring it to boil,cover & boil for 8-10 minutes.
-Add water,chickpeas,mix well & cook for 4-5 minutes.
-Now add chicken meatballs & mix well.
-Add black pepper crushed & mix well (reserve 1 cup of stock for later use),cover partially and cook on medium low flame for 12-15 minutes.
-In a bowl,add yogurt,egg,all-purpose flour & whisk well.
-Add lemon juice & mix well.
-Now add reserved stock and whisk well.
-Gradually add yogurt mixture,mix well for 3-4 minutes and cook on low flame until soup is thick (3-4 minutes).
-In a saucepan,add butter & let it melt on low flame.
-Add dried mint leaves and mix well.
-In pot,add prepared tadka and mix well.
-Serve with bread sticks.
Recipe in Urdu:
Ajza:
-Boneless chicken 350g
-Pyaz (Onion) 1 medium
-Namak (Salt) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Maida (All-purpose flour) 2-3 tbs
-Olive oil 2 tbs
-Chawal (Rice) soaked 1/3 Cup
-Water 1 & ½ liters or as required
-Namak (Salt) 1 tsp or to taste
-Water 1.5 litre or as required
-Safed chanay (Chickpeas) boiled 200g
-Kali mirch (Black pepper) crushed 1 tsp
-Dahi (Yogurt) ½ kg
-Anda (Egg) 1
-Maida (All-purpose flour) 2 & ½ tbs
-Lemon juice 1 tbs
-Makhan (Butter) 30-40g
-Dried mint leaves 1 tbs
Directions:
-Chopper mein chicken,pyaz,namak aur kali mirch powder dal ker ache tarhan chop ker lein.
-Haath ko oil sa grease karein aur qeema mixture ki small quantity la ker cherry size balls tayyar ker lein (makes 75 mini meatballs).
-Tayyar chicken meatballs maida chirak ker ache tarhan coat ker lein & side per rakh dein.
-Frying pan mein olive oil dal dein aur meatballs ko darmiyani ancch per golden brown hunay tak fry ker lein (3-4 minutes) & sise per rakh dein.
-Pot mein chawal,pani aur namak dal ker ache tarhan mix karein aur ubal anay ka bad 8-10 minutes kliya boil ker lein.
-Pani aur safed chanay dal ker mix karein aur 4-5 minutes kliya paka lein.
-Ab fried meatballs dal ker ache tarhan mix ker lein.
-Kali mirch crushed dal ker mix karein (1 cup stock nikal ker reserve ker lein),partially dhak dein aur darmiyani halki ancch per 12-15 minutes kliya paka lein.
-Bowl mein dahi,anda aur maida dal ker ache tarhan whisk ker lein.
-Lemon juice dal ker ache tarhan mix karein.
-Ab reserved stock shamil karein aur ache tarhan whisk ker lein.
-Thora thora ker ka dahi mixture shamil karein aur 3-4 minutes kliya ache tarhan mix ker lein aur halki ancch per soup garha ho janay tak paka lein (3-4 minutes) aur musalsal mix kertay rahein.
-Saucepan mein makhan dal ker halki ancch per melt karein.
-Dried mint leaves dal ker ache tarhan mix ker lein.
-Pot mein tayyar tadka dal ker mix ker lein.
-Bread sticks ka saath serve karein!