Chicken & Borlotti Bean Soup with Wheat Balls

Cover the beans and leave to soak overnight. Alternatively, put the beans into a pot and cover with water. Put the lid on the pot, bring the water up to boiling point and turn off. Leave for three hours.

When the beans have soaked and are ready to cook, wash them and drain. Put them in a pot, cover the beans with water and bring to the boil. Simmer gently with the lid on until the beans are soft but not falling apart.

Do not add salt to the water or the beans will not soften. Drain and set aside.

Place the chicken in the base of another pot and cover with water so that the water is 2 cm above the top of the chicken. Add 1 tspn of salt.

Bring to the boil then reduce to a simmer, keep the lid open a little and cook until the chicken is tender. Remove the chicken to a plate and shred. Reserve the cooking liquid.

Prepare the (köfte) bulgur balls.

Wash the bulgur and drain well.

Finely chop one of the onions and place into a large bowl along with the washed and drained bulgur, 1 tsp salt and 1 tsp paprika flakes.  

Warm up the chicken stock.

Start kneading the bulgur and onion mix while slowly adding the flour and chicken stock. Knead until it all holds together when squeezed and make little balls the size of nutmegs. Put them onto a tray so that they don't stick together. (Add  a little of the stock at a time while kneading, as you may not need to use the full amount)

Take the water that the chicken was cooked in and add water or more stock to make it up to 8 cups. Bring this to the boil and add 1 tsp salt. 

Slowly add the bulgur balls then add the cooked beans and chicken. Simmer gently for 15 minutes and remove from the heat.

Peel and finely chop the remaining onion and make the sauce by melting the butter in a small pan and add the onion.

Fry gently until the onion is softened.

Add the tomato paste and 1 tsp of paprika flakes and a pinch of salt. Fry for a minute or two then add this to the soup. 

Serve the soup hot with a squeeze of lemon if desired.

Recipe is from province of Samsun.

Topalak means round or rotund, referring to the bulgur balls (köfte) in the soup.