Turkish cuisine · Soups & Stews

Yuvalama

Gaziantep's yogurt soup with mini rice balls and chickpeas.

Ingredients · for 6 servings

• 200 g rice
• 200 g ground beef
• Chickpeas
• 1 kg yogurt
• Mint butter

Instructions

1. Roll the rice and ground beef with salt into chickpea-sized balls (they really must be small).
2. Cook in broth with the chickpeas for 15 min until the balls float to the top.
3. Stir the yogurt with the egg very smooth and temper with two ladles of hot broth.
4. Stir the yogurt mixture in while stirring constantly and only heat – don't boil, or it will curdle.
5. Season with salt and serve with mint butter.