Yogurt Topalak Soup Recipe

Yogurt Topalak Soup is a popular soup in Turkish cuisine. This soup, which is preferred in the winter months, is prepared by combining yogurt and bulgur meatballs.
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Yogurt Topalak Soup (Serves 6)

Yogurt Topalak Soup is a popular and nutritious soup of Turkish cuisine. This soup, especially preferred in the winter months, is prepared by combining yogurt and bulgur meatballs. Here is a recipe for Yogurt Topalak Soup that you can easily make at home:

Ingredients

For Topalak (meatballs):

  • 1 cup fine bulgur
  • 1 tea cup semolina
  • 1 tablespoon flour
  • 1 egg
  • Salt, black pepper, red pepper flakes
  • Approximately 1 tea cup water (depending on the kneading consistency)

For Soup:

  • 1 cup strained yogurt (or 1.5 cups regular yogurt)
  • 1 tablespoon flour
  • 1 egg yolk
  • 6 cups hot water
  • 1 tea cup boiled chickpeas (optional)
  • Salt

For the topping:

  • 2 tablespoons butter
  • 1 teaspoon dried mint
  • 1 teaspoon red pepper flakes (optional)

Preparation

  1. Preparing Topalaks: Put semolina, flour, spices and egg in a deep bowl. Knead by adding water little by little. It should have a consistency that does not stick to your hands and can be shaped. Make small meatballs the size of hazelnuts. If you want, place them on a lightly floured tray.

  2. Soup Base: Beat yogurt, egg yolk and flour in a bowl. Slowly add water and dilute. Put the mixture in a pot and let it boil, stirring constantly.

  3. Add the Topalaks and Chickpeas:

When the soup starts to boil, add the topalaks. Then add the boiled chickpeas. Cook on low heat until the topalaks soften (about 15-20 minutes). Add salt.

  1. Preparing the Sauce: Melt the butter, add the mint and chili pepper. Lightly fry and pour over the soup.

Serving Suggestion:

Serve hot. You can serve it with crusty bread or lavash. You can also add a few drops of lemon juice on top.