Lebeniye or lebeni soup is quite popular in southeast of Turkiye and has different variations in different cities. This one is the version from the city of Gaziantep made with small lamb cuts or minced lamb. It's a savory and yogurt based soup with lamb, chickpeas and rice. It's finished or garnished with a mint & butter sauce and is absolutely delicious.

The name of the soup comes from an Arabic origin (leben) and refers to the dairy product (yogurt) used to make the soup.

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Ingredients:
• 250 g lamb meat (cut into small cubes) or lamb mince
• 100 g, 1/2 cup rice
• 180 g , 1 cup cooked chickpeas
• 2 tsp salt
• 500 g, 2 cup plain yogurt (preferably full fat)
• 1 egg
• 3 tbsp olive oil
• 1.5 liter hot water
Sauce:
• 2 tbsp butter / clarified butter
• 1 tsp black pepper
• 1 tbsp dried mint
Instructions:
1. Cut the lamb into strips and then into small cubes. Alternatively use 250 g lamb mince.
2. Wash and rinse the rice, drain and set aside
3. Heat up a large pan, add 1 tbsp olive oil and once the oil is hot, add the lamb
4. Stir and cook the lamb for 5 mins until slightly browned
5. Add 1.5 liter hot water, bring to a boil and switch to medium heat
6. Add the drained rice and cook for 5-6 minutes until the rice is cooked and soft
7. Add the chickpeas and let it simmer for 10 – 15 minutes on low heat
8. Add the yogurt, 1 egg and 2 tsp olive oil in a a separate sauce pan
9. Constantly stir and heat up on low heat until the mixture is hot
10. Add a little bit of the hot stock to thin and warm up the mixture if required
11. Once the yogurt is hot, slowly add the yogurt mixture into the stock while constantly stirring
12. Stir until the mixture is boiling and add 2 tsp salt and stir to combine.
13. For the sauce, melt 2 tbsp butter or clarified butter in a small sauce pan
14. Once the butter is sizzling, add 1 tbsp dried mint and 1 tsp black pepper, stir and switch off the heat
15. Pour the hot mint butter into the soup
16. Serve in a bowl with bread and garnish with additional mint butter sauce on top

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