Today I would like to share with you the recipe for yuvalama, a local dishes from Gaziantep region. Yuvalama is prepared in Gaziantep region as a festive food. The local dishes yuvalama is not as simple as it seems.Yuvalama soup is made from chickpeas, which have a high nutritional value and calorie content. Turkish yogurt soup with lamb, which contains many vitamins and proteins, is very beneficial to health.
It is usually prepared in groups of 7 people in the villages.We roll the pieces we take from the prepared dough into tiny, sometimes chickpea grains, sometimes smaller. It looks better when it is smaller. When the nests are ready, they are steamed for 10-15 minutes and then kept in the freezer until cooked. Really hard work.
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How To Make Yuvalama Soup?
We soak the chickpeas 1 day before and cook them in the pressure cooker together with the meat. It tastes even better when the meat is boned. Put the cooked chickpeas in a large pot, separate the cooked meat from the bones and add it to the chickpeas. Add the cooked broth until it covers the chickpeas and bring to a boil. After the water boils, add the local dishes yuvalama. In a separate bowl, whisk together the yogurt, flour, egg whites and salt. When the added batter softens a bit, we slowly add the yogurt mixture and mix. You can turn off the yogurt 2 minutes after it starts cooking, pour the sauce over it and serve hot.
How Many Calories In Yuvalama?
Nesting has 167 calories in 100 grams and contains: 13 g protein, 4.01 g fat, 34 g carbohydrates. 1 serving contains 379.09 kcal and 227 g.
Below are some simple recipes that may interest you:
Don’t be intimidated by the difficulty of the food, ready-made nests are sold in markets or on the internet. I will not tell you how to make the dough for the ready-made nests, because it is really difficult. Now let’s get to the recipe for this wonderful local dishes yuvalama.
Local Dishes The Best Yuvalama How To Make In 6 Steps
Course: SoupsCuisine: TurkishDifficulty: Medium4
servings30
minutes45
minutes228
kcalTraditional Turkish food yuvalama recipe.
Ingredients
2.5 cups yuvalama
1 cup chickpeas
1 white of egg
1 tablespoon flour
Salt
- FOR THE ABOVE
Olive oil
Mint
Directions
- Soak the chickpeas 1 day in advance. Cook the chickpeas together with the boned meat in a pressure cooker.
- Put the cooked chickpeas in a large pot, remove the cooked meat from the bones and add it to the chickpeas.
- The broth of the meat, which we boiled until it reaches over the chickpeas, is added and brought to a boil.
- After the water boils, we add the nests to the chickpeas and meat.
- In a separate bowl, whisk well the yogurt, flour, egg whites and salt.
- When the added nests become a little softer, we slowly add the yogurt mixture and mix.
- Turn off 2 minutes after the yogurt starts to cook.
- For the sauce, you can add oil and mint over our food and serve.
Notes
- After cooking, let the food rest for 1 hour to get the right consistency.
Advantages Of The Yuvalama From Local Dishes
In the Ottoman palace cuisine, Yuvalama soup was at the top of the menus of the sultan’s tables, palace aghas and important banquets. Subsequently, Ottoman and Turkish Cuisine, Traditional Turkish Cuisine, Local Dishes and Local Cuisine took its place among the popular yuvalama soups.
Yuvalama soup is prepared with chickpeas, which have high nutritional value and calorie content. Nest soup, which contains many vitamins and proteins, is good for health. It not only contains a lot of starch and nitrogen, but also rich in vegetable protein, B vitamins and minerals such as iron, calcium, phosphate and phosphorus.
This soup, which does not taste like other soups, also ignores the satiating property.You shouldn’t. It also stands out for its ability to increase the body’s resistance. It also has benefits such as relieving mental fatigue, is appetizing, increases the milk of nursing mothers, prevents excessive water retention in the body and strengthens the stomach.
How To Store Yuvalama Soup?
Put the soups in the pot, close the lid and store in the refrigerator. Before you heat the soup, add a little water. Then you can heat local dishes yuvalama on low heat. Juicy dishes can be stored in closed containers in the refrigerator for up to 4 days.
Brief Information About Yuvalama
Local dishes yuvalama is not a meal that is prepared alone. No matter where you live in the city, regardless of your position or income, this meal is prepared in collaboration. For this reason, it is only served during the Ramadan festival and on very special invitations. Although technological development has made it easier to prepare this dish, for example with mills replacing the crushing of rice in bottles in the cities and pounding in a sohug in the rural areas, this work is still women’s work.
The most entertaining part of the local dishes yuvalama building process is the conversations the women have while making meatballs. This is because at least 4 to 6 people come together to prepare this dish. Neighbors, friends, relatives, whoever they are, are gathered. Word gets around about the mastery of young girls in kneading meatballs. It is announced to the mothers who have sons. The background of the conversation breaks down. Who is going where, what to wear on the feast day, whose daughter/son is doing what, etc.
Dishes That Go Well With Yuvalama
Local dishes yuvalama is served hot, as an appetizer you can serve it with stuffing after nesting.Another option is to serve the yuvalama with noodle rice pilaf.
As I explained above, you can order the noodles online in a frozen state and then all you have to do is prepare the sauce for the chickpeas and yogurt. Good luck in advance, I hope to see you again.
Frequently Asked Questions
How do you add yogurt to soup without curdling?
Adding oil. Before you put the prepared soup on the stove, you can add up to 1 tablespoon of oil. This will prevent the soup from falling apart.
What is the most famous soup in Turkey?
Lentil soup, ezogelin soup. Famous are the soups made from offal, such as kelle paca and tripe soup.
Can you use yogurt instead of milk in soup?
Adding a spoonful of yogurt to dense soups like potatoes or tomatoes before serving enhances their flavor. It makes the soups creamy, but also thickens them slightly and gives them a flavor that balances the aromas.
How do you thicken soup with yogurt?
Since it contains yogurt, it can be cut when it boils. Toast the butter and flour in a pan to thicken the soup. Add the toasted flour and butter mixture to the soup, stir and cook until it thickens. If you open the bottom of the soup, you can evaporate the excess water over high heat and make the soup fly.
Where does nesting soup belong?
Local dishes yuvalama soup is a soup-like dish of Gaziantep cuisine. In Gaziantep, the soup is prepared as a festive meal.
