Yuvalama, a hearty soup from Gaziantep, is made with tiny bulgur meatballs cooked in a yogurt-based broth and enriched with chickpeas. It is finished with a mint butter sauce and is a cherished part of meals served to guests.
Knead the bulgur, ground meat and salt together, then shape into tiny balls about the size of a chickpea.
Bring the meat stock to a boil and add the tiny meatballs one at a time. Boil over medium heat for 10 minutes, until they rise to the surface.
Add the cooked chickpeas and boil for 5 more minutes.
Whisk the yogurt, flour and egg together, then gradually whisk in a ladleful of hot soup to temper the mixture. Slowly pour it into the pot and cook for 5 minutes without bringing it to a boil.
Melt the butter and stir in the mint. Drizzle over the soup and serve hot.
The uncooked meatballs can be frozen for 1 month. The cooked soup keeps in the refrigerator for 2 days; do not let it boil when reheating.
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