Türkiye protects Gaziantep Lebeniye Çorbası as geographical indication number 756. The registration identifies strained yogurt, ground sheep meat, chickpeas and rice as the defining ingredients, with an egg-and-olive-oil yogurt mixture and a minty clarified-butter finish. This home recipe stays within the registered ingredient ranges and keeps the traditional sequence: brown the meat, cook the rice and chickpeas, warm the yogurt separately, then combine them gradually.
Gaziantep Lebeniye Çorbası — Recipe Card
Gaziantep yogurt soup with lamb, chickpeas and rice
Makes 6 servings · Serves 6 as a generous starter or light mealUS cup = 240 ml · tablespoon = 15 ml · teaspoon = 5 ml. Cup and weight conversions are approximate. Australian cooks: use a 15 ml measuring tablespoon.
Ingredient quantities and servings are scaled. Cooking times, pan sizes, frying oil depth, and temperatures stay the same; cook larger batches as needed.
Ingredients
How to make Gaziantep Lebeniye Çorbası
Brown the lamb
Set a heavy 4-litre/4-quart pot over medium heat. Add the lamb and cook for 6–8 minutes, breaking it into small irregular crumbles, until no pink remains and the meat begins to brown. Do not shape it into meatballs.
Cook the rice and chickpeas
Add the rice, chickpeas, water and 7 g/1 1/4 teaspoons of the salt. Bring to a boil, skim any foam, then lower to a steady simmer. Cook uncovered for 22–25 minutes, stirring occasionally, until the rice is tender and the lamb mixture has reached at least 71°C/160°F.
Whisk the yogurt base
While the rice cooks, whisk the yogurt, egg, olive oil and remaining 3 g/1/2 teaspoon salt in a separate saucepan until completely smooth. Keep whisking over low heat for 5–6 minutes; it should become hot and slightly loosened but must not boil.
Temper the yogurt
Whisk one ladle of hot soup broth into the yogurt. Repeat with three more ladles, adding each only after the previous one is smooth. This gradual temperature change protects the yogurt from curdling.
Finish the soup
Lower the soup pot to its gentlest heat. Pour in the tempered yogurt in a thin stream while stirring continuously. Cook for 4–5 minutes, stirring, until steaming and cohesive. Stop at the first gentle bubble; do not let the soup boil hard.
Make the mint butter
Melt the clarified butter in a small pan over medium-low heat. Add the dried mint and black pepper and swirl for 20–30 seconds, just until fragrant. Do not scorch the mint.
Serve
Divide the hot soup among six bowls. Spoon the mint-and-pepper butter over each portion, giving the pot a gentle stir between servings so the rice, chickpeas and lamb are evenly distributed.
Bring this recipe to your kitchen with a printable copy.
Print recipeRecipe from MyTurkishRecipes · https://myturkishrecipes.com/gaziantep-yogurt-soup-lebeniye-corbasi. Quantities reflect your selected serving scale. Cooking times are estimates; follow the doneness cues.
A few helpful kitchen notes
Registered method
The official Gaziantep registration uses 100–150 g ground sheep meat, 90–180 g rice, 60–100 g dried chickpeas, 450–600 g strained yogurt, one egg, olive oil, clarified butter, mint and black pepper. This six-serving version selects practical amounts within those ranges; 180 g cooked chickpeas is the yield from about 80 g dried chickpeas.
Starting with dried chickpeas
Soak 80 g/about 1/2 cup dried chickpeas in plenty of water for 8–12 hours, drain, then simmer in fresh water until tender before measuring them into the recipe. Canned chickpeas are a convenient alternative when thoroughly drained and rinsed.
Heat level
No added chili. Black pepper provides a mild warmth, while dried mint supplies the dominant aroma. Do not add pul biber if you want to keep this registered-style flavor profile.
Dietary notes
This recipe contains lamb, dairy and egg. It has no intentional gluten ingredient, but product labeling and cross-contact can vary; check the yogurt, clarified butter and packaged spices if gluten avoidance is important.
How to store and reheat Gaziantep Lebeniye Çorbası
Divide leftovers into shallow containers and refrigerate within 2 hours at 4°C/40°F or colder. Eat within 3–4 days. Reheat only the amount needed, stirring gently until the center reaches 74°C/165°F; bring the soup to a brief simmer, but avoid prolonged boiling because the yogurt may separate.
Gaziantep Lebeniye Çorbası: questions and answers
Does authentic lebeniye contain meatballs?
Versions with tiny meatballs are common, but the registered Gaziantep method browns ground sheep meat directly. This recipe follows that documented crumbled-meat method rather than shaping köfte.
Can I use Greek yogurt?
Yes. Choose plain, full-fat Greek-style yogurt without added flavoring and bring it to room temperature. A thick yogurt gives the soup body and is less likely to turn watery.
Why did my yogurt curdle?
Cold yogurt, rapid heating or a hard boil can make it split. Use room-temperature yogurt, warm it gently, temper it with hot broth in stages and keep the combined soup at a gentle heat.
Can I make lebeniye ahead?
Yes. Cool it promptly and refrigerate it, then reheat slowly while stirring. The rice absorbs liquid as it rests, so loosen the soup with a small splash of water if needed rather than boiling it aggressively.
