Entree: Turkey – Gaziantep – Yuvalama (Yogurt-thickened lamb and tiny bulgur meatball soup from Gaziantep)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 1 lb (454 g) ground lamb
- 1/2 cup (85 g) fine bulgur
- 1 small onion, grated or finely minced
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cumin
- 6 cups (1.4 L) water or light lamb broth
- 1/4 cup (50 g) uncooked short-grain rice, rinsed
- 1 cup (165 g) cooked chickpeas (optional but traditional)
- 2 cups (480 g) plain full-fat yogurt
- 1 large egg
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (1 g) dried mint
- 1/4 tsp (1 g) Aleppo pepper or crushed red pepper flakes (adjust to taste)
- Salt to taste for finishing

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine the ground lamb, fine bulgur, grated onion, parsley, 1 tsp (5 ml) salt, 1/2 tsp (2.5 ml) pepper, and 1/2 tsp (2.5 ml) cumin. Mix until just combined and refrigerate 10–15 minutes to firm up.
2. Form the mixture into very small meatballs (about the size of a small marble), using wet hands to make approximately 40–50 tiny meatballs.
3. In a large pot bring the 6 cups (1.44 L) water or broth to a gentle boil. Add the rinsed rice and cooked chickpeas, then carefully add the tiny meatballs. Reduce to a simmer and cook 12–15 minutes until rice and meatballs are tender. Skim any foam.
4. While the meatballs cook, whisk together the yogurt, egg, flour, and lemon juice in a bowl until smooth and well combined. Temper the yogurt by slowly ladling 1 cup (240 ml) of hot broth from the pot into the yogurt mixture, whisking constantly.
5. Slowly pour the tempered yogurt mixture back into the pot, stirring gently. Heat on very low and cook 3–5 minutes without boiling, so the yogurt thickens and the egg sets into a silky sauce. Taste and adjust salt.
6. In a small skillet melt the butter with olive oil over medium heat until bubbling. Add dried mint and Aleppo pepper and sauté 20–30 seconds until fragrant; do not burn.
7. To serve, ladle the soup into bowls and drizzle the spiced butter over each portion. Serve immediately with crusty bread or flatbread.

1. In a bowl combine the ground lamb, fine bulgur, grated onion, parsley, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp cumin. Mix until just combined and refrigerate 10–15 minutes to firm up.
2. Form the mixture into very small meatballs (about the size of a small marble), using wet hands to make approximately 40–50 tiny meatballs.
3. In a large pot bring the 6 cups water or broth to a gentle boil. Add the rinsed rice and cooked chickpeas, then carefully add the tiny meatballs. Reduce to a simmer and cook 12–15 minutes until rice and meatballs are tender. Skim any foam.
4. While the meatballs cook, whisk together the yogurt, egg, flour, and lemon juice in a bowl until smooth and well combined. Temper the yogurt by slowly ladling 1 cup of hot broth from the pot into the yogurt mixture, whisking constantly.
5. Slowly pour the tempered yogurt mixture back into the pot, stirring gently. Heat on very low and cook 3–5 minutes without boiling, so the yogurt thickens and the egg sets into a silky sauce. Taste and adjust salt.
6. In a small skillet melt the butter with olive oil over medium heat until bubbling. Add dried mint and Aleppo pepper and sauté 20–30 seconds until fragrant; do not burn.
7. To serve, ladle the soup into bowls and drizzle the spiced butter over each portion. Serve immediately with crusty bread or flatbread.