What else can I make with these ingredients?
This recipe may contain allergens
Beyti Sarma
Medium 55 min~610 kcal 9/10
🍲
Sour Grape Yahni
A Kilis-style sour stew with beef, chickpeas, rice, grape sour, and tiny bulgur meatballs.
Hard⏱️ 13 hr 55 min📖 1 min readServes 6~510 kcal🇹🇷 Turkish🌍 Full translation
45 min prep 70 min cook 720 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 13 h 55 min- Prep45 min
- Resting/Marinating12 h
- Cooking1 h 10 min
Ingredients
6 servings
Quick:
For the stew
- 650 g Diced beef
- 1 cup(~200 ml) Chickpeas
- 0.6 cup(~120 ml) Rice
- 1 tbsp(~15 ml) Tomato paste
- 1 tbsp(~15 ml) Pepper paste
For the sour sauce
- 0.5 cup(~100 ml) Verjuice
For the meatballs
- 1.2 cup(~240 ml) Fine bulgur for meatballs
- 250 g Ground beef
- 1 Egg
- 2 tbsp(~30 ml) Flour
General
- 2 Onions
- 1.6 dessert spoon(~16 ml) Salt
- 1 tsp(~5 ml) Red pepper flakes
For the oil
- 1 tbsp(~15 ml) Dried mint
- 4 tbsp(~60 ml) Vegetable oil
For cooking
- 8 cup(~1600 ml) Water
For serving
- 3 Lavash
What else can I make with these ingredients?
Instructions
- 1
Soak the chickpeas in water overnight and drain before cooking.
12 hr720:00 - 2
Put the diced beef, chickpeas, one chopped onion, water, and half the salt into a pot.
- 3
Cook the meat and chickpeas for 45 minutes, until tender.
45 min45:00 - 4
Moisten the fine bulgur with a little hot water and knead with ground beef, egg, flour, grated onion, red pepper flakes, and remaining salt.
- 5
Roll hazelnut-sized meatballs from the mixture, boil them separately for 8 minutes, and drain.
8 min08:00 - 6
Add the rice, tomato paste, and pepper paste to the stew pot and cook for 14 minutes.
14 min14:00 - 7
Add the verjuice and boiled meatballs and simmer together for 6 minutes.
6 min06:00 - 8
Heat the mint and vegetable oil for 2 minutes, drizzle over the stew, and serve with lavash.
2 min02:00
💡 Tip: Boil the bulgur meatballs separately; if they stay too long in the main pot, they swell, fall apart, and cloud the stew.
🍽️ Serving suggestion: Serve the stew in deep plates Kilis-style with mint oil, optional thin lavash, and pickles.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Iron
- Vitamin B12
- Fiber
Nutrition (per serving)
~510
kcal calories
32
g protein
61
g carbs
14
g fat
Protein 26%Carbs 49%Fat 25%
6.2g
Sugar
8.5g
Fiber
1577.1mg
Sodium
11.1g
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.
Estimated satiety (per serving)
10/10Very filling, for a really hungry day
This recipe may contain allergens
- Gluten
- Egg
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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FAQ
How many servings does Sour Grape Yahni make?
This recipe serves 6.How long does Sour Grape Yahni take?
Prep 45 minutes, cooking 70 minutes, including 720 minutes of passive resting; 835 minutes in total.Is Sour Grape Yahni difficult?
This recipe is rated hard.How many calories does Sour Grape Yahni have?
Approximately 510 kcal per serving. Protein: 32g, carbs: 61g, fat: 14g.Which allergens does Sour Grape Yahni contain?
This recipe contains Gluten, Egg. Check it against your dietary needs.How many ingredients does Sour Grape Yahni need?
This recipe needs 17 ingredients.Is Sour Grape Yahni filling?
Satiety bar per serving is 10/10; keeps you full for a long time, made for a very hungry day. The score is based on protein, fiber and the satiety index.
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