Kütahya Sıkıcık Soup Recipe (Bulgur Dumpling Soup)

Place the bulgur in a deep bowl. Pour over 1 cup boiling water, stir, cover, and let it swell for about 10 minutes.

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.

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.

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.

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.

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.