Analı Kızlı
Adana Analı Kızlı is made by making kizi, which is called kizi, with the outer dough of stuffed meatballs, which are approximately 3 cm in diameter and 35-40 gr, and the water of spheres with a diameter and weight of approximately 1 cm. 2 gr. sunflower oil, onion, pepper paste, chickpea. It is a soup cooked with spices.
Male mutton, purple onion, pepper paste, margarine and parsley are used in the meatballs called main. The use of ground beef, brown fine bulgur, semolina and pepper paste in the outer dough, and the addition of chickpeas and red peppers to the juice add a different flavor and feature to Adana Analı Kızlı.
Adana Analı Kızlı is a unique dish that has become a symbol of the dough rolling, carving, filling, sealing and baking skills, as well as the mothers' passing on the dough rolling and filling knowledge to their daughters.
