Mother and daughters – bulgur dumpling soup (Analı kızlı)

1. Soak the chickpeas overnight and cook them the next day for 50 minutes until tender.

2. For the filling, fry the mince with half the finely chopped onion until crumbly, add the roughly chopped walnuts and paprika, season and let it cool.

3. Pour 200 ml of boiling water over the bulgur, leave for 15 minutes to swell, then knead for 10 minutes with the flour, pepper paste, salt and the rest of the onion, grated, until elastic; work with wet hands.

4. From half the dough shape walnut-sized balls, hollow them out, fill and seal them (the mothers); roll the rest into chickpea-sized plain balls (the daughters).

5. In a pot, fry the tomato purée in the butter, pour in 1.8 litres of hot water, add the chickpeas, bring to the boil, add the dumplings and simmer gently for 15 minutes.

6. Season with salt, crumble in the dried mint, add lemon juice and serve hot.

Tip: The Sunday soup of Kayseri and Gaziantep. You can make the dumplings ahead and freeze them – drop them frozen into the boiling soup.