Thimble Soup (Local, Southern Anatolian) Recipe

Ingredients

(For 6 People)

150 g flour
50 ml of water
1 small egg
½ teaspoon salt

For the filling
80g minced lamb
1 small onion
1 tsp chili paste
½ teaspoon black pepper
½ teaspoon salt

For the soup
1.5 liters of water
350g lamb shanks with bones
1 tbsp chili paste
1 tbsp full tomato paste
200g chickpeas, boiled
1 tablespoon olive oil
1 tablespoon of İçim Butter
1 teaspoon salt
1 lemon

Preparation

Sift flour into a deep bowl to prepare the thimble ravioli in the soup. Break an egg into it, add salt and water. Knead well until it becomes doughy. Divide the prepared dough into several pieces, cover them and let them rest for 30 minutes. Meanwhile, prepare the filling of the ravioli. Finely chop 1 small onion. Stir in chili paste, salt and pepper. Add minced lamb and mix. Sprinkle flour on a flat surface. With the help of a rolling pin or rolling pin, roll out ravioli dough with a thickness of 1.5mm. Cut into squares. Put a piece of the minced meat mixture you prepared in the middle. Fold it into a triangle and glue the ends by rotating it. For the soup, scald the bone-in lamb shank in a saucepan with water. Remove from the water and slice into pieces, separating from the bone. In a deep saucepan, mix olive oil and İçim Butter. Add the pepper and tomato paste. Add the broth, continuing to stir. Add the chickpeas and shredded meat with a little salt and the juice of 1 lemon. Bring to a boil over medium heat. After boiling, add the thimble ravioli. Cook, stirring at intervals of 8-10 minutes.