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Collection: Mom's Main Dishes
Recipe By: Natalie
Bulgar Dumpling Soup (zanakel)
Ingredients
- Burghul Balls:
- 2 cups #1 fine burghul (cracked wheat)
- ¾ cup flour
- 1 tsp. salt
- 1 tsp. pepper
- ½ tsp. allspice
- Wash burghul and soak in warm water for 15 minutes. Drain well, squeezing out all moisture. Combine with remaining ingredients and knead until mixture sticks together, adding more flour if necessary. Shape into marble-sized balls, using cold water on hands to prevent sticking.
- Lemon Sauce:
- 1 cup dried chick peas, soaked overnight
- 1 medium onion, chopped
- 1 clove garlic, finely chopped
- 2 Tbsp. oil
- 7-8 cups water
- ½ cup rice
- 2 tsp. salt
- ½ tsp. pepper
- 2 tbsp. lemon juice
- 2 tbsp. sumac (optional)
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Directions
- 1. Prepare burghul balls and set aside.
- 2. Drain chick peas and remove skin.
- 3. In a large saucepan, sauté onion and garlic in oil until golden brown. Add chick peas and sauté lightly.
- 4. Add water and cook over medium heat until chick peas are tender.
- 5. Add rice, salt and pepper and continue to simmer, covered, for an additional 20-25 minutes.
- 6. Add wheat balls and continue to simmer for an additional 10 minutes.
- 7. Add lemon juice and sumac and serve hot.
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