A Gaziantep soup of yogurt, chickpeas, rice, and tiny meatballs, gently thickened into a tangy, comforting bowl for colder days.
25 min prep 35 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the rice and chickpeas in 5 cups of water for 20 minutes.
Shape the beef into tiny meatballs.
Add the meatballs to the pot and cook for 8 minutes.
Whisk the yogurt and egg.
Temper the mixture with 2 ladles of hot soup, so the yogurt does not curdle.
Add the mixture to the pot and cook over low heat for 10 minutes.
Cook the mint in butter for 1 minute and pour it over the soup.
💡 Tip: Add the yogurt mixture gradually and keep the heat low so the soup stays smooth.
🍽️ Serving suggestion: Serve with mint butter poured over the top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~230
kcal calories
11
g protein
24
g carbs
9
g fat
4.8g
Sugar
3.2g
Fiber
103.3mg
Sodium
6.8g
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.
Strong satiety, counts as a main meal
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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