Lebeni Soup

Lebeni soup is a cold yogurt-based soup that is indigenous to the Şanlıurfa region in southeastern Türkiye. The name derives from the Arabic word leben, meaning “milk,” and Lebeni refers to dishes made with yogurt. Particularly favored during the summer months, this soup is known for its refreshing and easily digestible qualities. The basic ingredients include yogurt, cracked wheat (dövme), chickpeas, and salt. Traditionally, full-fat yogurt made from the milk of Ivesi breed sheep, native to the region, is used in Şanlıurfa.

Lebeni Soup (Generated with AI Support)

Preparation and Ingredients

Ingredients

Although minor variations exist between recipes, the primary components typically include:

• ½ cup chickpeas (approx. 100 g)
• 1 cup cracked wheat (dövme) (approx. 250 g)
• 5 cups of water
• 1–2 kg yogurt
• 1 teaspoon salt
• 1 egg (optional)
• 1 teaspoon dried mint
• 1 teaspoon red pepper flakes

Cooking Process

Chickpeas and cracked wheat are soaked overnight to soften. The following day, they are thoroughly cooked in a pressure cooker or a regular pot. Separately, yogurt, salt, and optionally one egg are whisked together. To avoid curdling, continuous stirring is essential during this step. The yogurt mixture is gradually added to the boiling chickpeas and wheat blend. After a brief boiling period, the soup is removed from the heat.

Although traditionally served cold in the Şanlıurfa region, some preparations serve the dish hot, garnished with mint and red pepper flakes sautéed in oil. When served cold, it is typically consumed as a starter before the main meal.

Cultural and Geographical Context

Lebeni soup holds a deep-rooted place within Şanlıurfa’s culinary tradition. Having been prepared for centuries, the soup remains a staple in both rural and urban kitchens. Cracked wheat and chickpeas are agricultural staples of the region, and the local production of yogurt plays a significant role in shaping the dish’s flavor profile.

Regional Characteristics

In Şanlıurfa, lebeni is customarily made with yogurt derived from Ivesi sheep, a native breed known for its rich and aromatic milk. As in many dishes of Urfa cuisine, the emphasis lies on using natural, locally sourced ingredients.