Lebeniye Soup Recipe
We are here with another very delicious, very nutritious and of course warm soup. The word Lebeniye came to our language from Arabic. “Leben” means yoghurt in Arabic and lebeniye is derived from this word. It can literally be translated as "related to milk".
In fact, it is a soup exactly as its name suggests, because it is made with yoghurt. Lebeniye soup, which is widely consumed in our southeastern region, is also consumed in Lebanon. This beautiful soup, which blends cultures in a bowl and is similar to plateau soup, may be considered a little more difficult because it takes some time to make the tiny meatballs in it, but its taste is truly legendary. Lebeniye soup, which is a candidate to be an indispensable part of your table, is waiting to be eaten spoon by spoon.
For the marinade and soup:
- 1 cup boiled chickpeas
- 2 tablespoons broken rice
- 1.5 cups of yoghurt
- 2 tablespoons of flour
- 1 tablespoon lemon juice
- 6 glasses of water
For the meatballs:
- 200 grams of minced meat
- 1 onion _
- 5-6 sprigs of parsley
- 1 teaspoon of salt
- 1 teaspoon black pepper
To fry the meatballs:
- 1 tablespoon butter
For the above:
- 1 teaspoon dried mint
- 1 teaspoon butter
How to Make Lebeniye Soup Recipe?
- Put the rice in a pot and cook it by adding 1 glass of water.
- When it softens, add some more water and let it boil.
- For the dressing, combine all the ingredients and mix well.
- Bring all the ingredients for the meatballs together, knead them well, and roll them into small meatballs the size of chickpeas.
- Take a ladle of the soup into the seasoning and transfer it into the soup, balancing the heat, add the chickpeas and stir until it boils.
- Cook the meatballs in a pan in butter.
- Add boiled chickpeas to the soup.
- Fry it in 1 tablespoon of butter, when it is cooked well, add the mint and turn off the heat. Once you add the meatballs into the soup, your soup will be ready.
- Bon appetit.