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Turkish cuisine · VOLKAN MUTFAKTA

Lebeniye Soup

A comforting yogurt soup with tiny meatballs, chickpeas and rice.

🇹🇷🇬🇧🇩🇪🇸🇦4 LANGUAGES
Lebeniye Çorbası · Volkan Mutfakta
Written recipe

Ingredients

For the meatballs

  • 250 g ground beef
  • 30 g grated onion, drained
  • 3 g salt
  • 1 g black pepper
  • 15 ml olive oil (for frying)

For the soup

  • 80 g broken rice
  • 170 g cooked chickpeas
  • 1,350 ml water
  • 6 g salt

For the yogurt mixture

  • 300 g full-fat strained yogurt
  • 150 g full-fat plain yogurt
  • 1 egg

For the topping

  • 30 g butter
  • 3 g dried mint

Method

  1. 1Knead the ground beef with the grated onion, salt and black pepper. Shape into tiny, chickpea-sized meatballs.
  2. 2Bring the water to a simmer, add the broken rice and cook over medium heat until the rice softens.
  3. 3Add the cooked chickpeas and simmer together for a few more minutes.
  4. 4Fry the small meatballs in olive oil until browned on all sides.
  5. 5Whisk the strained yogurt, plain yogurt and egg until smooth.
  6. 6Gradually whisk some of the hot soup liquid into the yogurt mixture to temper it.
  7. 7Pour the tempered mixture into the soup in a thin stream. Add the meatballs and cook briefly over low heat.
  8. 8Melt the butter, stir in the dried mint, then drizzle over the hot soup to serve.
✦ Important notes

Temper the yogurt mixture gradually with hot soup liquid to reduce the risk of curdling. Avoid a vigorous boil after adding it.

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