Yuvalama Soup Recipe

🫓 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.