Yuvalama — Gaziantep Yogurt Soup with Tiny Meatballs

A celebratory Gaziantep soup with chickpeas, lamb, yogurt, and tiny rice-and-meat balls.

SERVES 8 | COOK 2 HOURS

INGREDIENTS

• 400 g lamb • 1 cup cooked chickpeas • 7 cups water

MEATBALLS: 250 g lean minced lamb • 1 cup rice flour or finely ground soaked rice • Salt

YOGURT BASE: 3 cups yogurt • 1 egg • 1 tablespoon flour

FINISH: Butter and dried mint

METHOD

1. Simmer lamb until tender; cut or shred it.

2. Knead meatball ingredients and roll into chickpea-size balls.

3. Poach balls gently in lamb broth.

4. Add chickpeas and lamb.

5. Whisk yogurt, egg, and flour; temper with broth.

6. Stir into soup and heat gently.

7. Finish with mint butter.

Making the tiny balls is traditionally communal work.

WATCH

https://www.youtube.com/results?search_query=traditional+yuvalama+Gaziantep+recipe