Lebeniye Çorbası or Lebeniye soup is a refreshing soup made from broth seasoned with yogurt sauce (in Turkish we call it "terbiyeli") consist of meatball, chickpea and rice/ wheat grain. Flush with butter mint during serve.
This is number one chosen soup during winter in my family due to the freshness, health and warmth of it. Traditionally came from Gaziantep and generally serve in family dinner table as appetizer or sometimes entree.
Each family has own their own recipe and vary in ingredients compositions. Some thinner and some prefer thicker soup for family taste. But basically use same ingredients below.
And here my recipe base on my family preference. I use 2 egg yolk to give more richness in my soup, the yogurt and flour ratio is just perfect for our taste.
- 250 gr minced meat*
- 1/2 tsp salt*
- 1/2 tsp black pepper powder*
- 1 Tbsp flour
- 2 Tbsp butter for frying
- 1 cup dried chick peas, soaked in hot water a night before, then boil until soft, remove the skin. You can use canned one.
- ½ cup whole wheat grain, soaked in warm water a night before (you can use short grain rice)
- 350 gr thick yogurt
- 1 ½ Tbsp flour
- 2 egg yolks
- 1 lt water*
- 250 ml meat stock*
- 2 tsp salt or to taste
|Whole wheat grain|
- 150 gr butter
- 100 ml olive oil
- generous pinch of dried mint
- In big pan boil water+ meat stock/meat bullion, wheat / rice grain and boiled chickpea for few minute until wheat/ rice gets tender.
- Meanwhile, in medium bowl beat egg yolks with yogurt and flour. Temper the mixture with boiling broth (about ½ cup), stir well to combine. Pour back the sauce mixture into pan, stir vigorously to prevent crumbled mixture. Low the heat to medium.
- In small skillet/ pan, heat 2 Tbsp butter. Fry small meatballs until brown. Pour fried meatballs into soup pan, continue to cook over medium heat. Season with salt. Check the taste. Turn off the heat.
- Before serving, melt 150 gr butter + 100 ml olive oil. Mix in dried mint, heat until aromatic then pour into soup pan.
Serve warm. Afiyet Olsun.