Turkish Yuvalama and History of Gaziantep Cuisine
One of the unique tastes of Gaziantep Cuisine is Yuvalama. It is known as soup. In the Gaziantep region, it is consumed as the main dish.
Gaziantep Cuisine has an important place in Turkish Cuisine. There are more than 400 kinds of food. It has been protected by UNESCO.
Yuvarlama is among the dishes that are difficult to make in this special cuisine. It is done frequently on special occasions. It is a soup made especially during Ramadan Feasts. It is a tradition to cook this meal with family members and neighbors.
How to Make Turkish Yuvalama Without Meat?
Traditional Yuvalama is made with lamb and beef. It is served with yoghurt sauce and butter. You can also make Meatless Turkish Yuvalama Soup.
Meatballs are prepared with bulgur, semolina, flour, chickpeas, onion, tomato paste, lentil and water. For this, soak the bulgur. Add the onion, tomato paste and spices and knead the bulgur. Make the meatballs in the size of chickpeas. Put lentil and hot water in the pot. Leave it to cook. After 15 minutes, add the meatballs and boiled chickpeas to the pot. To prepare a sauce with tomato paste, pour the oil into the pan. Add tomato paste, salt, black pepper and chili pepper. After roasting the tomato paste, add mint and grated tomato if you want to. After the sauce is cooked, add it to the meatballs.