Yuvalama (Turkish Yoghurt & Meatball Soup)

Ingredients

2 tbsp short grain or broken rice1 cup chickpeas (boiled)5 cups water (divided)1/2 cup onion (finely diced)1 clove garlic (minced)1&1/2 cup yoghurt2 tbsp AP flour1 tbsp lemon juice1 tsp salt (to taste)

Meatballs

200 g ground beef or lamb2 tbsp rice flour1/2 tsp salt1/4 tsp ground black pepper1/4 tsp chilli flakes

Garnish

2 tbsp oil2 tbsp butter1 tbsp dried mintfresh mintchilli flakeslemon slice or wedge

Steps

Combine meat, rice flour, chilli flakes, salt & pepper, knead till it becomes a smooth paste, roll into chickpea sized balls & chill in the fridge until ready to cook.Wash rice till water runs clear, transfer into a large pot, add 1 cup of water & bring it to a boil on medium high heat.Add remaining cups of water & chickpeas, bring to a boil.Meanwhile, heat a non stick pan on medium, add onion & garlic, saute till fragrant.Add chilled meatballs & cook for a few minutes until they change colour & are half cooked.Mix yogurt, flour & lemon juice in a bowl, mix in some hot soup, whisk & pour mixture into the pot & stir well.Add meatball & onion mixture into pot, add salt, stir & simmer for 5 mins.Taste to adjust seasoning & continue cooking until soup has reached desired consistency.Into a small saucepan on medium heat, add oil, butter & mint, cook for 2 mins & set aside.Ladle soup into bowls, drizzle 1 tbsp of minty oil, sprinkle chilli flakes & fresh mint leaves & serve immediately.