Gaziantep lebeniye soup (yogurt, rice and chickpea soup)
Ingredients
- 100 gGround lamb
- 90 gRice
- 60 gCooked chickpeas
- 10 gSalt
- 450 gStrained yogurt
- 50 gEgg
- 20 gOlive oil
- 20 gClarified butter (ghee)
- 2.5 gDried spearmint
- 5 gGround black pepper
- 1,201 gWater
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
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
- Water60%
- Strained yogurt22%
- Ground lamb 5%
- Rice 4%
- Cooked chickpeas 3%
- Egg 2%
- Clarified butter (ghee) 1%
- Olive oil 1%
- Salt 0%
- Ground black pepper 0%
- Dried spearmint 0%
Ingredients by weight, heaviest at the bottom.
Method
Brown the mince in a pot.
Add the washed rice, salt, the chickpeas you boiled beforehand and the water, and bring to the boil over medium heat.
In a separate pot, cook the strained yogurt, egg and olive oil over low heat.
5 minStir this mixture slowly into the mince mixture.
Heat the clarified butter in a pan and add the mint and black pepper. Drizzle over the soup and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 756 (Gaziantep Büyükşehir Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026