Yuvalama Soup Recipe

Gaziantep Cuisine’s Delicious Yuvalama Soup Recipe

Yuvalama soup is a traditional recipe from Gaziantep and is prepared in many homes on special occasions or when hosting guests. This soup reflects the rich culinary culture of Gaziantep, where local ingredients are skillfully utilized.

Preparing yuvalama soup requires some effort and attention, but the result is definitely worth it. The process begins with pre-cooking the lamb shanks and chickpeas. Then, the meat is separated from the bones and finely chopped. The yogurt sauce also requires careful attention and should be gradually added to the soup while stirring. Finally, the soup is garnished with melted butter and dried mint before serving.

When a bowl of yuvalama soup is placed in front of you, its warmth, intense aroma, and hearty nature will enchant you. This soup serves as a starting point for your culinary journey through Gaziantep, allowing you to take the first step in exploring the region’s other exquisite flavors.

Yuvalama, a soup that adds color to your special occasions and impresses your guests, is a source of pride in Gaziantep cuisine. Following authentic recipes or trying it at local restaurants are significant steps in this flavorful journey.

Ingredients

For the small meatballs:

• 200g lean ground beef
• 1 cup cracked rice
• ½ cup flour
• 2 tablespoons semolina

For the soup:

• 500g lamb shanks
• 1 cup chickpeas (pre-soaked overnight)
• 1 onion
• 1.5 liters of water
• Whole black peppercorns
• Salt

For the yogurt sauce:

• 300g strained yogurt
• 1 egg
• 1 tablespoon flour
• 4 cups water
• Butter and dried mint

Yuvalama Soup Recipe

1. Place the pre-soaked chickpeas, onion, lamb shanks, whole black peppercorns, and salt in a pressure cooker and cook for approximately 30 minutes.
2. Once cooked, let the meat cool down, remove it from the bones, and chop it into small pieces.
3. Soak the cracked rice in hot water for about 30 minutes. In a separate bowl, soak the semolina in 2-3 tablespoons of water until it swells. Then, add the flour and semolina to the meatball mixture.
4. Pass the ground beef and rice through a food processor. Then, combine them with the flour and semolina, and knead until you obtain a homogeneous mixture. Let the meatball mixture rest in the refrigerator for about 30 minutes to make it easier to shape.
5. Divide the meatball mixture into 2 equal parts. Since we will make only half of the soup, you can shape the remaining half into meatballs and freeze them for later use.
6. Take a small amount of vegetable oil in a bowl and dip your hands in it to shape the meatball mixture into chickpea-sized balls.
7. Strain the meat stock into a pot and bring it to a boil. Add the meatballs and cook for about 2-3 minutes.
8. While the meatballs are cooking, prepare the yogurt sauce by whisking the strained yogurt with cold water. Then, add the egg and flour, and mix well.
9. To introduce the yogurt sauce to the soup, add 2 ladles of the boiling meat stock to the yogurt mixture while stirring.
10. Gradually pour the yogurt sauce into the soup, stirring continuously, and bring it to a boil.
11. Finally, add the fully cooked chickpeas and lamb pieces to the soup.
12. Before serving, garnish the soup with melted butter and dried mint.

Enjoy your meal!