Kilis-Style Lebeniye Yogurt Soup
The recorded Kilis version of lebeniye combines diced meat, chickpeas, rice and yogurt. This stovetop adaptation serves 4 and uses ready-strained yogurt and cooked chickpeas. Allow 15 minutes to prep and about 90 minutes to cook. Can I start with dried chickpeas?Cook them separately in advance and weigh the recipe amount after draining. Dry chickpeas added with the rice will take much longer to soften than the rice. Related recipe and sourcesYayla rice and yogurt soup · Türkiye Culture Portal, Kilis lebeniye · FDA, egg safety Some catalogue ingredients lack sodium and fibre values. The water quantity reflects its weight before cooking.
Ingredients
Ingredients
Step-by-Step Method
Simmer the lamb until tender
Put 300 g diced lamb and 850 g water in a pot. Skim the foam when it comes to a boil. Leave the lid ajar and simmer gently for 60–70 minutes, until a fork slides easily into the meat.
Add the rice and chickpeas
Rinse and drain 60 g rice. Add it to the pot with 160 g cooked drained chickpeas and 5 g salt. Simmer for 12–15 minutes, until the rice is tender through the centre.
Temper the yogurt
Whisk 350 g strained yogurt, 50 g whole egg without shell and 10 g flour until smooth. Keep whisking as you gradually add 2 ladlefuls of hot broth from the pot.
Bring the soup together
Turn the heat down. Pour the yogurt mixture into the pot in a thin stream, stirring as you go. Cook gently for about 5 minutes, stirring and avoiding a rolling boil. Remove from the heat when the soup reaches 72 °C.
Finish with mint butter
Melt 18 g clarified butter in a small pan over low heat. Stir in 2 g dried mint and immediately take the pan off the heat. Drizzle over the soup and serve hot.
Chef's Tips & Tricks
Warm the yogurt gradually with hot broth, then keep the heat gentle after adding it to the pot for a smoother soup.