If you are looking for a recipe that will warm you up during the winter months, Yuvalama Soup is with you. We can say that this soup, which is decorated with mint sauce, is consumed very often in Southeastern Anatolia.
Materials of Yuvalama Soup;
For small ball meatballs;
- 200 grams low-fat ground beef
- 1 cup of broken rice
- Half a glass of flour
- 2 tablespoons of semolina
For the soup;
- 500 grams of shanks
- 1 cup chickpeas
- 1 onion
- 1.5 liters of water
- black peppercorns
- Salt
For the yogurt sauce;
- 300 grams of strained yogurt
- 1 egg
- 1 tablespoon of flour
- 4 glasses of water
- Butter
- Mint
Preparation of Yuvalama Soup;
- Boil the chickpeas and onions as a whole with the shank in a pressure cooker, adding black pepper and salt, for 15 minutes.
- Cool the meat, separate it from the bones and chop finely.
- It’s time for the meatballs. For the meatballs, soak the rice in hot water. After 30 minutes, soak the semolina with 3 spoons of water and inflate it.
- Take the flour in the mixing bowl.
- Pass the ground beef and rice together in the food processor, mix with flour and semolina and knead well, let it rest in the refrigerator for 30 minutes.
- If you do not have too many guests, divide the meatballs into 2 equal parts. Make the soup in half, you can roll the remaining half and put it in the freezer.
- Make chickpea-sized balls from the mixture.
- For the soup, strain the broth and put it in a pot, when it boils, throw the meatballs. Boil for 3 minutes.
- While the meatballs are boiling, soften the strained yogurt with cold water for the yogurt sauce.
- Add the egg and flour and mix well.
- To accustom the yogurt to the soup, add 2 scoops of boiled broth to the yogurt sauce.
- Add the yogurt sauce to your soup by slowly pouring and stirring.
- Lastly, add your fully boiled chickpeas and fully cooked meat.
- In a small frying pan, lightly heat the butter and add the mint.
- Add the butter and mint mixture to your soup.
- Take your soup from the stove.
Yes, it is necessary to admit that the preparation of Yuvalama soup is not very easy, but we have prepared some suggestions to make your job easier. For example, soaking chickpeas the night before will be very helpful for them to be fully cooked. Let’s talk about something that will relax you again; Yuvalama Soup is ready to serve when there are many guests in Gaziantep! It is made for a large group of guests in feast mornings, wedding and funeral homes. Bon Appetit to you!
As Expat Guide Turkey, we will publish fast, practical and delicious Turkish recipes to our visitors in the Food & Beverage category. Stay tuned.
You may interested : Winter Has Come, Warm Soup; Mahluta Soup – Discover Turkish Food
