Etli lebeni (yogurt soup with lamb, chickpeas and wheat berries)
Ingredients
- 30 gDiced lamb
- 10 gChickpeas
- 10 gPounded wheat (dehulled wheat berries)
- 30 gYogurt
- 10 gEgg
- 2 gSalt
- 3 gRed pepper flakes
- 2 gDried spearmint
- 5 gClarified butter (ghee)
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Diced lamb29%
- Yogurt29%
- Chickpeas10%
- Egg10%
- Pounded wheat (dehulled wheat berries)10%
- Clarified butter (ghee) 5%
- Red pepper flakes 3%
- Dried spearmint 2%
- Salt 2%
Ingredients by weight, heaviest at the bottom.
Method
Soak the chickpeas and wheat berries in water the night before.
Put the meat together with the soaked chickpeas and wheat berries in a pressure cooker, add water and cook.
In a separate bowl, whisk the yogurt with the egg and salt.
When the meat, chickpeas and wheat berries come to a boil, stir in the yogurt mixture, let it bubble up once or twice and take the pot off the heat.
Sizzle the chili flakes and mint in the ghee, pour over the soup and serve hot.
Where this recipe comes from
From a published work: quantities come from ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014); the method is written in our own words.
- ŞURKAV, Dünyanın En Eski Mutfağı Şanlıurfa Yemek Kitabı (2014)Accessed: November 4, 2026
Last changed: November 1, 2026