Lebeni is a yogurt soup from Antep, served hot. Unlike Turkish highland soup, it contains chickpeas and only a little rice. The key is keeping the yogurt from curdling: it is tempered with flour and egg, hot water is gradually whisked into the yogurt, and the pot is not allowed to boil again.
Bring the rinsed rice and 1,200 ml of water to a boil, then reduce the heat and cook for 15 minutes, until the grains are tender.
Whisk the yogurt with the egg and flour in a large bowl until no lumps remain. The flour coats the yogurt proteins and helps keep them from curdling when heated; the soup’s yogurt mixture will not hold together without flour.
Whisk the yogurt mixture while gradually adding hot liquid from the pot, one ladleful at a time. After five or six ladlefuls, the yogurt will be close to the pot’s temperature. Slowly pour the warmed mixture into the pot in a thin stream, stirring as you do.
Add the cooked chickpeas and salt. Heat over low, stirring constantly, for 6 minutes. Turn off the heat as soon as the first bubbles appear around the edges.
Melt the butter in a small skillet and stir in the mint for 10 seconds. Pour it over the soup before the mint darkens.
After adding the yogurt mixture, do not let the soup boil; boiling can curdle the yogurt and form grains on the surface. Turn off the heat just before it reaches a boil, when the first bubbles appear around the edges.
Yoğurdu çırparken oda sıcaklığında olmasına dikkat ettim, buzdolabından çıkanla kesiliyor. Pirinci ayrı haşlayıp süzerek katmak gerekiyor, doğrudan yoğurtlu çorbada pişirince nişasta terbiyeyi kestiriyor.
Nohudu en sonda ekleme sırası doğru, erken atınca terbiyeyi kestiriyor.
Nohut sıcak girdiği için terbiyenin dengesini bozuyor. Nohudu ılıtıp katarsanız hiç sorun çıkmıyor.
Terbiyeyi tek yöne ve durmadan karıştırmak gerekiyor, iki dakika bıraktım ve dibe oturdu.
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