Lebeniye Soup
1 cup of cooked chickpeas
Salt
Ingredients for Meatballs
- 100 gr. ground beef
1 onion – grated
Salt
1 cup of fine bulgur
- ½ cup flour 1 egg
- ¼ cup of water
Salt
Ingredients for the Roasting
- 500 gr. strained yogurt
1 tablespoon of dried mint
Place your pot on the stove and add the water. Add the rice and cooked chickpeas and bring to a boil.
In a mixing bowl, combine the ground meat, grated onion, salt, and pepper. Form into chickpea-sized meatballs. Heat a pan with olive oil. Add the meatballs to the heated pan and fry until browned on all sides.
In a mixing bowl, knead together the fine bulgur, flour, egg, water, salt, black pepper, and red chili flakes. Form small meatballs about the size of chickpeas. Place all the meatballs into boiling water and cook for 5-6 minutes. In a separate mixing bowl, combine the yogurt and egg. Add a ladle of the boiling soup to this mixture and stir to temper it. Add the prepared roux to the soup and stir continuously. Add salt and black pepper and stir. Heat a pan with olive oil. Add the dried mint to the heated oil and stir. Drizzle the mint-infused oil over the cooked soup and serve.
