Lebeniye Soup Recipe

Ingredients:

For the Soup:
	Boiled Chickpeas (Without Shell)	2	Cup
	Strained Yogurt	1	Bowl
	Broken Rice	1/2	Half Cup
	Flour	1	Tbsp
	Lemon Juice	1	Tbsp

For the Meatball:
	Ground Beef (Twice Shot Medium Fat)	250	Grams
	Dry Onion (Medium Size)	1	Qty
	Salt	1	Tsp
	Black Pepper	1	Tsp
	Cumin	1	Tsp

For the Service:
	Butter	2	Tbsp
	Liquid Oil	2	Tbsp
	Dried Mint	1	Tsp (large)
	Chili Pepper	1	Qty

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Instructions:

1. Wash the broken rice, cook it on medium heat with a teaspoon of salt and four glasses of water until soft and add the boiled and peeled chickpeas.
   
2. Whisk the strained yoghurt and the flour in a bowl until smooth, add the lemon juice. Take half a ladle of the boiling soup and add it little by little to the yoghurt seasoning. Put the soup on low heat. Slowly add the warm seasoning to the soup and bring it to a boil.
   

   
3. For the meatballs, pass the onion on the fine side of the grater and squeeze out the juice. Add ground beef, onion, salt and spices to a mixing bowl and knead for five minutes.
4. Cut off chickpea-sized pieces from the meatballs you have kneaded, roll them in your palm and make marble meatballs.
   
5. Heat the oil and butter in a flat pan and fry the meatballs until they turn pink. Add dry mint and cayenne pepper to it without removing it from the pan and remove it from the fire when it foams.
   
6. Put half of the meatball oil in the pan and mix. At the serving stage, share the mint oil and meatballs left in the pan on the soup you have taken into bowls and serve hot. Enjoy your meal!
   

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Soup Beef & Lamb