AN AMAZING DISH 'YUVALAMA' RECIPE - Lamb, Chickpeas, Tiny Meatballs, Yogurt And Butter&Mint Sauce

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AN AMAZING DISH 'YUVALAMA' RECIPE - Lamb, Chickpeas, Tiny Meatballs, Yogurt And Butter&Mint Sauce

Music: Gaziantep Yolunda - Turkish Folk Song
Arrangement and piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you 'Yuvalama' recipe, literally means 'to roll' in south local dialect. It is an amazing dish and believe me you can't get enough of it. Yuvalama is traditionally served on special occasions, and it definitely is a main dish, not a soup. It is only difficult because tiny tiny meatballs are being prepared in a generous amount for serving in the festivities. But this recipe requires, about 15-16 minutes to roll the meatballs and the rest is just easy steps. So I really hope you give it a try!

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INGREDIENTS (6 servings)

MEAT BASE
1/2 kg. (1 pound) cubed lamb meat
1 cup dried chickpeas
10 cups water
1/2 tsp salt
A pinch of black pepper
A pinch of cumin

YOGURT SAUCE
1/2 kg. (1 pound) thick yogurt (at room temp)
1 egg
1 real tablespoonful flour
1 cup water

TINY MEATBALLS
1/3 cup rice
1/3 cup semolina
60 gr. (0.132 pounds) ground meat
1 small onion
1 egg yolk
A real tablespoonful wheat starch
1/4 tsp salt
A pinch of black pepper
1-2 tbsp olive oil

SAUCE
4 real teaspoonful butter
1 tbsp dried mint flakes

DIRECTIONS
Soak the chickpeas and rice in water, seperately, over night.
The next day, rinse and drain the chickpeas, combine with lamb meat in a big pan.
Add 10 cups water.
Sprinkle 1/2 tsp salt and a pinch of black pepper, mix.
Bring to a boil over medium high heat.
Using a spoon, skim off the foam.
Sprinkle a pinch of cumin.
Cover and simmer for 90 minutes, over the lowest possible setting.

In the meantime, prepare the tiny meatballs:
Peel the onion and grate.
Using a cheese cloth, squeeze out the extra liquid.
Drain rice and chop in a blender.
Scrape the edges using a spatula.
Add semolina, grated onion and egg yolk, blend again.
Transfer the mixture into a bowl, sprinkle 1/4 tsp salt and a pinch of black pepper.
Add ground meat.
Sift the starch on top.
Knead until the dough comes together.
You may add 1-2 tbsp sifted flour, if the dough seems too wet.
To form the meatballs, wet your palms with olive oil.
Tear off pea, chickpea or hazelnut-size pieces of dough depending on your time and patience :)
Roll (yuvala) each into a tiny meatball.
Place them on a silicone mat or a tray lined with parchment paper.
Wet your palms occasionally and repeat until all is used.
It took me about 16 minutes to prepare the meatballs, about the size of a hazelnut.

For the yogurt sauce:
Crack one egg into a large bowl.
Add 1 tbsp flour and beat.
(Add more flour if you prefer Yuvalama thicker)
Add yogurt, beat well.
Slowly stir in 1 cup water, to thin the mixture.
Then scoop 1 cup simmering water of the meat and slowly stir into the mixture to warm it up, make sure to beat well.
Combine yogurt sauce with cooked meat.
Mix constanly for 2-3 minutes.
Then add tiny meatballs, and bring to a boil, stirring constantly.
Once boiling, add 1 - 1/2 tsp or to taste salt and a pinch of black pepper.
Melt 4 tsp butter in a saucepan.
Once melted, add 1 tbsp dried mint flakes, and saute for about 1 minute, stirring constantly.
Add the butter&mint sauce into Yuvalama, mix.
Check for the seasoning then turn off the heat.
Let cool for about 5 minutes, then scoop in a serving plate.
You can serve Yuvalama with vermicelli&rice pilaf, if desired.
It tastes amazingly delicious!

READY :) Thank You For Watching!
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