Klourig, in my grandmother’s language, means “little rounds” or “little balls”. This is a very satisfying and quite quick soup (if like me, you get you husband to form the meatballs 🙂 ). They should be the size of marbles.
Here’s how it’s done:
Ingredients for the meatballs:
500 g ground beef
1 cup fine bulgur
Spices, about ½ to 3/4 teaspoon each: sweet pepper, 7 spices, cumin, coriander, allspice
A pinch each of cinnammon, nutmeg and cardamon
Salt and pepper
(Note that you can mix and match the spices as you like).
Soak the bulgur in water for 5 to 10 minutes.
Press the water out of the bulgur with your hands, and add it to the meat. Add the spices.
Mix the whole thing really well.
Form into small balls the size of marbles.
Ingredients for the soup part:
1½ liters bouillon
1 large onion
1 small can tomato paste (approx 2 tablespoons)
1 head of garlic, peeled and crushed in a mortar with some salt.
The juice of 1 lemon.
A small handful dried crushed mint.
For the soup part, finely slice one big onion (or 2 small) and let them become translucent in some olive oil in a pot. Pour 1 ½ liters of bouillon on the onions, dilute one can small tomato paste in it and bring to a boil.
Add the meat balls. They will cook quite quickly (a few minutes).
Add the crushed garlic and lemon juice.
Sprinkle with dried crushed mint.
Serve and enjoy!