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Alanya gülüklü çorba
A tomato-based soup with chicken, chickpeas, rice and tiny meatballs, flavored with dried mint.
Put the chicken in a saucepan and add enough water to cover. Simmer until tender and its thickest part reaches 165°F. Lift out and pull into small pieces. Strain and measure the cooking broth; if it falls short of the listed broth amount, add water to reach that amount.
Knead the ground beef with table salt and black pepper. Roll into tiny, evenly sized meatballs. Heat the frying oil in a small skillet and fry the meatballs until browned and at least 160°F inside.
Heat the olive oil in a soup pot. Add the pepper paste and cook briefly until fragrant. Add the grated tomato, dried mint and Turkish red pepper flakes; stir for 1 minute.
Add the measured chicken broth and hot water. Bring to a boil, add the rice and simmer until it is nearly tender.
Add the chicken pieces, drained cooked chickpeas and fried meatballs. Season with table salt and simmer until the rice is tender and everything is hot throughout. Serve hot.
Start with cooked chickpeas; the listed time does not require overnight soaking. Keep the meatballs tiny and similar in size.
Reserve the chicken cooking broth and measure it before adding it to the soup. Continue cooking if the chicken or rice needs longer.
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