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Topalak is a dough dish or dumplings made in some nomadic villages of the Aegean and Mediterranean Regions. It is made with meat and chickpeas and is the traditional dish of weddings. The dough is kneaded by adding some bulgur (or klug) and various spices into it. The meatballs are brought to the consistency of mortar. It is prepared in the form of meatballs in the size of marbles by rubbing in the palm of the hand. Then, chickpeas are cooked in the consistency of soup with the addition of oil, salt and other ingredients. When serving, add yoghurt with garlic and dried and crumbled mint. While preparing this meal, some of the prepared dough is flattened in the palm of the hand and fried on the stove or on a metal plate, and given to the children who are hungry and impatient.

How to make Konya Style Meaty Buckthorn?

° fine bulgur, egg, finely chopped parsley, flour, salt and pepper in a large bowl.
° Prepare meatballs by breaking off marble-sized pieces and rolling them. Boil the chickpeas that you soaked in water the night before.
° After draining the water, peel the shells. Take the butter in a saucepan and add the tomato paste and fry it until their odor is gone.
° Add the broth and bring to a boil. Add the meatballs and chickpeas and cook on low heat until the meatballs are soft. Transfer to a serving plate and garnish with parsley. Bon Appetit.

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