Yuvalama soup with yogurt Calories

To make yuvalama soup with yogurt, simmer chickpeas and small meat-and-rice dumplings in broth until tender, then stir in a yogurt mixture tempered with hot broth. Finish with melted butter and dried mint if desired.

The little dumplings in yuvalama soup with yogurt are usually made by kneading ground meat with finely processed rice or rice flour, then rolling the mixture into tiny pieces. Exact proportions and methods vary between family recipes.

Yuvalama soup with yogurt is strongly associated with Gaziantep, in southeastern Turkey. The labor-intensive rolling of its tiny dumplings makes it a customary celebratory dish in some households, rather than an everyday quick soup.

The yogurt can split in yuvalama soup with yogurt when it is added cold to boiling broth or the finished soup is boiled hard. Temper the yogurt with ladlefuls of hot broth first, add it gradually, and keep the heat gentle.

Yes, yuvalama soup with yogurt is a well-known festive food in Gaziantep and is often prepared for Bayram. Families may share the work of shaping the many tiny dumplings before serving the soup at a gathering.

Yes, you can make yuvalama soup with yogurt using beef instead of lamb, or use a different meat broth to suit your recipe. Keep the dumplings small and cook them gently so they stay intact.

Yuvalama soup with yogurt is distinguished by its tiny meat-and-rice dumplings. Lebeniye can also combine yogurt, chickpeas, and small dumplings, so the names and recipes sometimes overlap; local versions determine the exact difference.

Yes, yuvalama soup with yogurt is easier to prepare ahead if you shape the dumplings and cook the chickpeas in advance. Refrigerate them separately, then simmer together and add freshly tempered yogurt shortly before serving.

Reheat yuvalama soup with yogurt slowly in a saucepan, stirring gently and avoiding a rolling boil. High heat can make the yogurt separate and may break up the delicate dumplings; add a little broth if the soup has thickened.