Lebeniye soup. It’s not just a meal. A memory. A culture. It is not simple like other soups. Deeper. It’s more complicated. But it’s actually very simple.
The first step when making it at home is to prepare the meatballs. Minced meat, salt, black pepper. It rolls between your hands. Small balls the size of hazelnuts. Then the pot. Rice and water. Medium fire. You need to wait until the rice becomes soft. It requires patience.
Chickpeas are added. It must have been boiled. Then discipline. Yogurt. Egg. Reputation. Whisk in a bowl. But be careful. Add a spoon of the water in the hot pot to the marinade. Shock effect is prevented. Then it is slowly poured into the pot.
Meatballs are fried in a separate pan. In little oil. Then it is added to the soup. Butter. Dried mint. It is melted. It is drizzled on top.
Why is this soup special? Because every material is beautiful on its own. It becomes even more beautiful when combined. One of the most loved traditional Turkish cuisine. It is very useful in cold weather.
Lebeniye Soup Ingredients and Preparation Process
The ingredients are simple. It’s not hard to find. But proportions are important.
- 1 glass of boiled chickpeas
- 1 tea glass of rice
- 6 glasses of water
- 1 glass of yoghurt
- 1 tablespoon of flour
- 1 egg
For the meatballs:
– 200 g minced meat
– Salt
– Black pepper
For the topping:
– 30 g butter
– 1 teaspoon of dried mint
While the rice is boiling, add chickpeas. This step determines the consistency of the soup. Rice should be soft but firm. Chickpeas are the same way.
Finishing mixture: yoghurt, egg, flour. It is whipped. Rice water is added. It is thinned. Pour slowly into the pot. It is mixed. Meatballs are thrown into boiling water.
The meatballs are fried first. Then it is added. This step is very important. Meatballs may remain hard. Frying softens them. Butter and mint are the finishing touch.
Why Should You Make Lebeniye Soup?
Traditional flavors are being forgotten. But this soup should not be forgotten. Because both
