Lebeniye Soup – The Best Turkish Meatball and Yoghurt Soup
Ingredients
- 1 medium onion, finely grated
- 300 g ground beef or lamb
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp allspice or baharat (optional, for a deeper flavour)
- 1/2 tsp turmeric powder
- 2 tbsp plain flour (for rolling the meatballs before frying)
- 3 tbsp olive oil or vegetable oil (for frying the koftas)
- 1/2 cup medium or short-grain rice (starchier varieties preferred)
- 6-8 cups hot boiling water (or broth for more flavour)
- 1 tsp salt
- 2 cups plain yoghurt (Greek or strained for richness)
- 3 tbsp plain all-purpose flour
- 1 egg
- 1/2 cup dried chickpeas, cooked (or 1 can, drained and rinsed)
- 2 tbsp butter
- 1 tbsp dried mint
- 1/2 tsp pul biber (Aleppo pepper or red pepper flakes)
For the Koftas:
For the Soup:
For the Mint Butter Sauce:
Instructions
- In a bowl, combine the grated onion, ground beef or lamb, salt, black pepper, turmeric, and allspice or baharat (if using). Mix well with your hands until smooth and evenly combined.
- Shape the mixture into small, bite-sized meatballs, then roll each one in the plain flour to coat lightly—this helps them hold their shape and prevents sticking while frying.
- Heat the oil in a frying pan over medium heat. Fry the meatballs until browned on all sides (they don’t need to be fully cooked as they’ll finish cooking in the soup). Remove and set aside.
In a large pot, add the rice and 6-8 cups of hot boiling water with 1 tsp of salt. Cook over medium heat until the rice is tender (about 12–15 minutes).
- In a mixing bowl, whisk together the yoghurt, flour, and egg until smooth. Slowly temper the yoghurt mixture by adding a ladle of the hot soup liquid while whisking constantly. This prevents the yoghurt from curdling when added to the soup.
- Gradually pour the tempered yoghurt mixture into the pot with the rice, stirring continuously to ensure a smooth consistency.
- Add the cooked meatballs and chickpeas to the pot. Simmer the soup on low heat for 10–15 minutes, stirring occasionally. Adjust the thickness by adding more hot water if needed.
- In a small pan, melt the butter over low heat. Add the dried mint and pul biber, stirring until fragrant (avoid browning the butter). Remove from heat.
- Ladle the soup into bowls and drizzle the mint butter sauce on top of each serving. Serve hot with crusty bread or pita for a comforting and delicious meal.