A colorful Gaziantep soup, alaca combines chickpeas and green lentils in a yogurt base, finished with mint butter. Its name refers to the mix of differently colored ingredients.
Cook the green lentils in five 200 ml measures of water over medium heat for 15 minutes. Add the rice and cook for 10 minutes more.
Add the cooked chickpeas and boil for 5 minutes more.
Whisk the yogurt, flour, and egg. Temper the mixture with a ladleful of hot soup, then slowly pour it into the pot. Cook for 5 minutes, stirring constantly without bringing it to a boil.
Melt the butter and stir in the mint and red pepper flakes. Drizzle over the soup and serve hot.
Store in a sealed container in the refrigerator for 2 days. Reheat over low heat without boiling, or the yogurt may curdle.
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