This Gaziantep-style soup adds tomato and tiny meatballs to a tangy yogurt base for a hearty bowl.
14 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Roll 150 g ground meat into chickpea-size koftes.
Boil half a cup of rice in 4 cups water for 12 minutes.
Add the koftes and cook for 8 minutes so the centers do not stay pink.
Whisk 1.5 cups yogurt with 1 cup grated tomato in a separate bowl.
Add 2 ladles of hot broth to the liaison to warm it so the yogurt does not curdle.
Pour the liaison into the pot and cook over low heat for 8 minutes while stirring.
💡 Tip: When adding the yogurt liaison, temper it with 1 ladle of soup first to prevent curdling.
🍽️ Serving suggestion: Serve the soup hot in a bowl with mint sprinkled over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~218
kcal calories
12
g protein
20
g carbs
10
g fat
4.8g
Sugar
0.9g
Fiber
46.3mg
Sodium
1.6g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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