Gaziantep Yuvalama

Ingredients

• 500g lamb cubes
• 1 cup riceInstead: bulgur
• 250g lean ground beefInstead: lentils
• 1 kg strained yogurtInstead: strained yogurt
• 1 egg
• 1 tbsp flour
• 1 tbsp butterInstead: olive oil
• 1 tsp dried mint
• Salt and pepper

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Grind the rice into flour, knead with ground beef, salt, and pepper, then shape into tiny balls.

2. 2

   Boil the lamb cubes, strain the broth, and set aside.

3. 3

   Cook the prepared tiny balls (yuvalama) in the boiling meat broth until soft.

4. 4

   Whisk the yogurt, egg, and flour until smooth, temper it, and add to the pot.

5. 5

   Sizzle the mint in butter and drizzle over the dish before serving.

Note. To prevent the balls from falling apart, knead the dough thoroughly and keep them very small.