YUVALAMA (soup made with chickpeas and small mince dumplings)

Ingredients: (Serves 6)

2 cups rice (washed and left to be dried)
250 g meat (special meat for use of steak tartar a la turca-çiğ köfte)
500 g meat (if you like bone broth can be used as well)
1 cup chickpeas (soaked overnight)
1 kg strained yoghurt
1 small onion
2 tablespoons ghee (clarified butter) or butter
1 tablespoon dried mint powder
Salt, black pepper


Wash the meat and put on the stove with a pan and add enough water to reach top of the meat and scoop out foamy scum rising to the top and add chickpeas soaked overnight and cook them until tender. While the meat and chickpeas are cooked, prepare the meatball of the yuvarlama. Wash the rice and leave them to be dried until morning. Add meat for çiğ köfte, onion, black pepper and salt, use a meat grinder or food processor or a mortar and pestle to grind the mixture and then knead the mixture with your hands until you get the consistency of a chewing gum. Cut little pieces from the dough with chickpeas and roll them in your palm. Apply some olive oil on your palm during shaping of dumplings providing a quicker shaping process and also avoids sticking. Put the prepared small mince dumplings in a strainer placed on a pot with full of boiling water and place a cover on the strainer and then leave the small dumplings to steam for 20-25 minutes until cooked. Whisk the strained yoghurt to be prepared for the cooked meat and chickpea in a pot, take some pan juices and dilute the yoghurt with it and add the yoghurt which is brought to boil once to the meal. Add the meatballs cooked in steam to the meat and chickpeas, prepare heated oil and sprinkle mint powder and pour it over the yuvarlama. Note: Serve it with vermiceli pilaf. It’s one of the indispensable dishes for Bairams.

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