Critical Moments
- •Stabilizing yogurt with egg and flour
- •Never boiling—constant gentle heat and whisking
- •Making meatballs small and uniform
- •Adequate seasoning to balance tanginess
Make the meatball mixture
Grate the small onion and squeeze out excess liquid. Combine ground lamb with grated onion, ½ tsp turmeric, ½ tsp salt, and a pinch of pepper. Mix well with your hands for 2-3 minutes until smooth and cohesive. Form into small meatballs about 2cm diameter (slightly larger than marbles). You should get about 30 meatballs.
Make the meatball mixture
Grate the small onion and squeeze out excess liquid. Combine ground lamb with grated onion, ½ tsp turmeric, ½ tsp salt, and a pinch of pepper. Mix well with your hands for 2-3 minutes until smooth and cohesive. Form into small meatballs about 2cm diameter (slightly larger than marbles). You should get about 30 meatballs.
Prepare the stabilized yogurt base
In a large bowl, whisk together yogurt, water, egg, flour, remaining turmeric (½ tsp), and 1 tsp salt until completely smooth with no lumps. The mixture should be pourable.
Critical Step
The egg and flour stabilize the yogurt and prevent curdling when heated. Any lumps will show in the final soup. Whisk thoroughly.
Prepare the stabilized yogurt base
In a large bowl, whisk together yogurt, water, egg, flour, remaining turmeric (½ tsp), and 1 tsp salt until completely smooth with no lumps. The mixture should be pourable.
Critical Step
The egg and flour stabilize the yogurt and prevent curdling when heated. Any lumps will show in the final soup. Whisk thoroughly.
Chop herbs
Finely chop parsley, cilantro, chives, and dill (if using). Set aside.
Chop herbs
Finely chop parsley, cilantro, chives, and dill (if using). Set aside.
Heat the yogurt base
Pour the yogurt mixture into a large stockpot. Place over medium-low heat. Whisk constantly as it heats—this is essential to prevent curdling. Continue whisking for 10-12 minutes as the mixture warms and begins to gently simmer.
Critical Step
Yogurt curdles if boiled or heated unevenly. Constant whisking and low heat are non-negotiable. Once it curdles, there's no fixing it.
Common Mistakes
- •Heat too high (curdles)
- •Stopping whisking (scorches and curdles)
- •Boiling (curdles irreversibly)
Heat the yogurt base
Pour the yogurt mixture into a large stockpot. Place over medium-low heat. Whisk constantly as it heats—this is essential to prevent curdling. Continue whisking for 10-12 minutes as the mixture warms and begins to gently simmer.
Critical Step
Yogurt curdles if boiled or heated unevenly. Constant whisking and low heat are non-negotiable. Once it curdles, there's no fixing it.
Common Mistakes
- •Heat too high (curdles)
- •Stopping whisking (scorches and curdles)
- •Boiling (curdles irreversibly)
Add rice and chickpeas
Once yogurt base is gently simmering, add rinsed rice and chickpeas. Stir gently. Continue simmering (not boiling) for 15 minutes, stirring occasionally.
Add rice and chickpeas
Once yogurt base is gently simmering, add rinsed rice and chickpeas. Stir gently. Continue simmering (not boiling) for 15 minutes, stirring occasionally.
Add meatballs
Gently lower meatballs into the simmering soup one by one, spacing them evenly. Don't stir vigorously—just gently shake the pot. Simmer for 15 minutes until meatballs are cooked through.
Add meatballs
Gently lower meatballs into the simmering soup one by one, spacing them evenly. Don't stir vigorously—just gently shake the pot. Simmer for 15 minutes until meatballs are cooked through.
Add herbs
Add all chopped herbs to the soup. Stir gently to incorporate. Simmer for another 5-7 minutes until herbs are tender. Taste and adjust salt—the soup needs good seasoning to balance the tanginess.
Add herbs
Add all chopped herbs to the soup. Stir gently to incorporate. Simmer for another 5-7 minutes until herbs are tender. Taste and adjust salt—the soup needs good seasoning to balance the tanginess.
Fry the onions
Heat oil in a skillet over medium-high heat. Add sliced onions and fry for 12-15 minutes until deeply golden and crispy. Remove to paper towels.
Fry the onions
Heat oil in a skillet over medium-high heat. Add sliced onions and fry for 12-15 minutes until deeply golden and crispy. Remove to paper towels.
Fry the mint
Melt butter in a small skillet. Add dried mint and swirl 30-45 seconds until fragrant. Remove from heat immediately.
Fry the mint
Melt butter in a small skillet. Add dried mint and swirl 30-45 seconds until fragrant. Remove from heat immediately.
Serve with toppings
Ladle soup into bowls, ensuring each bowl gets several meatballs. Top with crispy fried onions and drizzle with mint butter. Serve immediately.
Serve with toppings
Ladle soup into bowls, ensuring each bowl gets several meatballs. Top with crispy fried onions and drizzle with mint butter. Serve immediately.
