Yuvalama

A festive soup from Gaziantep: tiny rice-flour meatballs, beef and chickpeas in a tangy yogurt broth finished with mint butter. A hearty, high-protein main-course soup.

Ingredients

• 250 g diced beef
• 150 g cooked chickpeas
• 120 g rice flour
• 100 g lean ground beef
• 560 g water
• 700 g whole-milk yogurt
• 50 g egg (1 egg)
• 15 g (1 tbsp) all-purpose flour
• 40 g butter
• 5 g (1 tbsp) dried mint
• 10 g (2 tsp) salt

Instructions

1. 1

   Put the diced beef and all the water in a large pot and bring to a boil. Skim the foam, cover and simmer on low for 50-60 minutes until tender.

2. 2

   Meanwhile, knead the rice flour, ground beef and 3 g of the salt together, wetting your hands if needed, into a smooth dough that doesn't stick.

3. 3

   Pinch off chickpea-sized pieces and roll them between your palms. Spread them out on a tray so they don't stick together.

4. 4

   When the beef is tender, add the chickpeas and the tiny meatballs. Boil over medium heat, stirring now and then, for 10-12 minutes until the meatballs float and are cooked.

5. 5

   In a separate bowl, whisk the yogurt, egg, flour and remaining salt until smooth.

6. 6

   Temper the yogurt by slowly whisking in a few ladles of the hot broth, then pour it into the pot while stirring.

7. 7

   Cook on low heat, stirring constantly in one direction, for 8-10 minutes until the soup comes to a boil and thickens. Turn off the heat.

8. 8

   Melt the butter in a small pan, add the dried mint and let it sizzle for 20 seconds. Drizzle over the soup and serve hot.

Nutrition

Per serving