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Small Rice Meat Balls with Yogurt

Sample Dishes from Turkish Cuisine



Small Rice Meat Balls with Yogurt (Yuvarlama)

IngredientsMeasureAmount
Chickpeas1/2 cup90 gr
Water14 cup2800 gr
Boneless lamb shoulder or leg 10-12 piece350 gr
Salt5 teaspoon30 gr
Onion2 medium size120 gr
Rice2 4/5 cup500 gr
Ground Lean Meat1 1/2 cup250 gr
Black Pepper1 teaspoon2 gr
Yogurt3 1/2 cup770 gr
Egg1 piece50 gr
Margarine3 tablespoon30 gr
Mint2 1/4 cup3 gr

Preparation

Combine meat and pre-soaked chickpeas in a large saucepan (or use a pressure saucepan). Add water. Cover and simmer for 45-50 minutes or until meat and chickpeas are tender. Remove scum with a perforated spoon while simmering. Season with salt. Set aside. Wash and drain rice. Pound into size of fine bulgur in a mortar (or grind in a blender or a food processor container). Combine rice, ground meat, minced onions, salt and black pepper, blending thoroughly. Knead for 25-30 minutes while adding 1-2 tablespoons of water gradually to form a medium stiff, smooth and slightly elastic mixture (or place combined mixture into a blender or a food processor container. Process until well blended. Mixture must be smooth and form easily). Add very little water if necessary. Cover with a silghtly dampened cheese cloth to prevent drying. Keep covered while rolling balls. Roll mixture into chickpea sized balls. Place water in a large saucepan. Add salt; stir. Bring to boil. Stir in rice balls. Reduce heat. Cover and simmer for 25-30 minutes or until rice is tender. Combine rice balls and liquid with meat-chickpeas mixture in a large saucepan. Reduce heat and cover. Beat yogurt and egg until well blended. Add about 1 cup of hot rice ball-meat liquid into yogurt stirring constantly. Stir yogurt-egg mixture gradually in rice balls, blending thoroughly and gently. Melt butter in a skillet. Stir in curshed mint. Sprinkle over rice bafls just before serving. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy622 cal
Protein23,5 g
Fat20,5 g
Carbohydrates83,5 g
Calcium213 mg
Iron3,11 mg
Phosphorus348 mg
Zinc5 mg
Sodium2081 mg
Vitamin A356 iu
Thiamine0,22 mg
Riboflavin0,36 mg
Niacin4,61 mg
Vitamin C2 mg
Cholesterol98 mg

Regional Characteristics:

This recipe is taken from Gaziantep. This dish is a special dish of the "Feast of Ramadan" in every household in Gaziantep. It is prepared on the day before the "Feast of Ramadan" and served on the first day of a three-day of festivities along with stuffed vegetables (eggplant, summer squash, green bell-peppers and etc.) rice pilaf with lamb, zerde (plain rice pudding) and sütlaç (rice pudding with milk) together. After a month's period of fasting this rice-based special menu is a must for every family in town.