Yuvalama Soup Recipe

Fri, 13 Jun 2025 00:00:00 +0000

🫓 Yuvalama Soup Recipe (6 Servings)

Region: Gaziantep Preparation Time: 60 minutes Cooking Time: 60 minutes Difficulty: Medium - Hard

📝 Ingredients

For Meatballs

250 g lean ground meat
1 tea glass fine bulgur
1 tablespoon flour
1 teaspoon salt
1 tea spoon of black pepper
A little water (if needed while kneading)

For the soup

250 g cubed lamb (preferably with bones)
1 tea glass of chickpeas (soaked overnight, boiled)
1 tablespoon of butter
1 tablespoon of oil
1 teaspoon of salt
5 cups of water (or broth)

For the marinade

1 cup of strained yogurt
1 tablespoon of flour
1 egg yolk
Juice of half a lemon

👨‍🍳 How to make

1. Preparing the Meatballs:

Mix the ground meat, bulgur, flour, salt and black pepper.
Knead until it reaches a paste consistency.
Wet your hands and make small nests the size of chickpeas.
Place on a tray and sprinkle lightly with flour. Wait.

2. Cooking Meat and Chickpeas:

Brown the lamb meat in a pot with butter and oil.
Add enough water to cover it, boil until soft.
Add the boiled chickpeas, boil for another 5-10 minutes.

3. Adding Yuvalama:

Add the meatballs to the soup, cook on low heat for 20-25 minutes.

4. Preparing the Seasoning:

Whisk the yogurt, egg yolk, flour and lemon juice until smooth.
Take some of the boiling soup and warm the seasoning.
Slowly add the mixture to the soup, cook while stirring constantly.
Bring to a boil, check the salt. Turn off the heat.

🍋 Serving Suggestion

You can serve it with a drizzle of hot mint or chili pepper butter. It goes great with fresh lavash or fine bulgur pilaf.

Vegetable Soup with Small Meatballs Recipe