Lebeniye Çorbası: A Turkish Yogurt Soup with Meatballs

Türkiye has over 300 soups, and I'm on a mission to try them all! Today we're making Lebeniye Çorbası, a comforting yogurt-based soup packed with meatballs, chickpeas and rice. This dish originates from Türkiye’s southeastern regions, and its name comes from the Arabic word “leben,” meaning white or referring to yogurt. If you love creamy, tangy soups with a hint of spice, this one’s for you!

Ingredients

For the Soup

• 2 tablespoons of rice

• 1 cup of boiled chickpeas

• 1.5 cups of yogurt

• Juice of half a lemon

• 5.5 cups of water (in total)

• Salt (to taste)

For the Meatballs

• 200-250g ground meat

• 1 onion (finely chopped)

• Salt (to taste)

• Black pepper (to taste)

• Dried mint (add as much as you like!)

• Pul biber / Aleppo pepper (optional, for a bit of heat)

Instructions

1. Prepare the Köfte (Meatballs)

1. Finely chop the onion and mix it with the ground meat in a bowl.

2. Add salt, black pepper, and mix well.

3. Roll the mixture into tiny meatballs -> aim for chickpea-sized pieces.

4. Heat some oil in a pan and cook the meatballs until browned and fully cooked.

5. Add dried mint and pul biber to the pan, stirring to combine. Set aside.

   
   

2. Cook the Rice & Chickpeas

1. In a large pot, add the washed rice and 400ml of water.

2. Cook on medium heat until the rice softens.

3. Add the boiled chickpeas and more hot water to the pot.

   
   

3. Prepare the Yogurt Mixture

1. In a separate bowl, whisk the yogurt with a spritz of lemon juice.

2. If your yogurt is very thick, add a little water to make it runnier.

3. Slowly add a few spoonfuls of hot water from the pot into the yogurt mixture, stirring constantly. This tempers the yogurt so it doesn’t curdle.

   
   

4. Combine & Finish the Soup

1. Gradually pour the warmed yogurt mixture into the pot, stirring continuously.

2. Let the soup simmer on medium heat for a couple of minutes, ensuring it doesn’t boil. Add salt.

3. Add the cooked meatballs and mix everything together.

Serve warm and enjoy! The dried mint and pul biber add the perfect finishing touch to this creamy, flavourful dish.