Kütahya Sıkıcık Soup Recipe (Bulgur Dumpling Soup)
This Kütahya Sıkıcık soup recipe is made by rolling tiny bulgur dumplings and gently simmering them in a tomato paste, butter-and-oil broth with a little tarhana for body. The ingredients are simple, and the “how to make” steps keep things easy—just handle the dumplings softly so they stay intact.
Ingredients
1. For the dumplings
2. For coating the dumplings
3. For the soup
4. To serve
Step-by-Step Method
Soak the bulgur
Place the bulgur in a deep bowl. Pour over 1 cup boiling water, stir, cover, and let it swell for about 10 minutes.
Knead the dumpling mixture
Fluff the bulgur. Add the grated onion and garlic. Mix in tarhana, flour, dried mint, salt, and tomato paste, then knead until you get a cohesive dough.
Roll and flour the dumplings
Pinch off marble-sized pieces and roll into small balls. Spread 2 tbsp flour on a tray, add the dumplings, and gently shake to coat them evenly.
Build the soup base
Heat butter and oil in a pot. Stir in tomato paste and sauté until the raw smell fades. Add mint, salt, and ground red pepper. Carefully pour in 1 liter boiling water and stir.
Cook the dumplings
Drop the dumplings in gently. Simmer over medium heat for about 10–15 minutes, until they float. Instead of stirring hard, give the pot a gentle swirl so the dumplings don’t break.
Rest and serve
Take the soup off the heat and let it rest for about 30 minutes. Serve with a spoon of yogurt. Melt butter in a small pan, briefly bloom the ground red pepper, and drizzle on top.