LEBENIYE SOUP

MATERIALS

• 3-4 tablespoons of Hasata Osmancik Rice
• 1 glass of boiled Hasata Kırşehir Koçbaşı Chickpeas
• 300 g boiled lamb meat
• 3-4 tablespoons of olive oil
• 1 kilo of yogurt
• 1 egg
• 1 tablespoon of flour
• 1 teaspoon of dried mint
• 1 teaspoon of black pepper
• 1 teaspoon of salt

HOW TO MAKE LEBENIYE SOUP?

• 1.Boil the lamb in 6 glasses of water, when it is fully cooked, take it out of the water and shred it and add it to the same water again.
• 2.Add the rice, salt and pepper to the water in which you boiled the lamb meat and continue cooking on low heat.
• 3.When the rice starts to open, add the boiled Harvest Kırşehir Koçbaşı Chickpeas and let it boil over low heat.
• 4.Put the yogurt, olive oil, egg yolk and flour in the pot and mix them with the help of a whisk.
• 5.Stir the yogurt in the pot over low heat by turning it in the same direction until it boils.
• 6.Add the boiling yoghurt to the cooked meat mixture and cook on low heat for three more minutes.
• 7.Melt the butter in the pan; Add the dried mint into it and pour it over the soup without burning too much and serve.
• Enjoy your meal.

Tricks

• If you cut the meat into smaller pieces with the help of a knife, it will be more silky.
• Depending on your preference, you can separate the fatty layers on the meat with your hands.
• You can get a thicker soup by increasing the amount of flour you add.
• If you mix the yogurt in the same direction until it cooks slowly, you will prevent the yogurt from cutting.
• Add your spices to the oil you use to drizzle over the soup after the oil has warmed up.