Urfa Life

Urfa Lebenisi is one of the most famous cold soups in Şanlıurfa cuisine. This soup cools the body during hot summer days and is both nutritious and easy to digest. Its name derives from the Arabic word leben, meaning “milk.” It is made from yogurt, dövme (cracked wheat for aşure), and chickpeas. In the traditional recipe, the yogurt must be obtained exclusively from the milk of Ivesi breed sheep, which gives the soup its distinctive texture and flavor.

Urfa Lebenisi is a dish traditionally served at family tables, especially during summer months and when hosting guests. It is always present at weddings, holidays, and large gatherings in Şanlıurfa. Served cold during hot summer days, it provides both refreshment and energy.

In the region, the term “lebeni” evokes not only this soup but also other cooling dishes made with yogurt.

Traditional measurements:

• 100 g chickpeas
• 500 g dövme (cracked wheat)
• 2 kg full-fat yogurt
• Salt

Adjusted for home cooking (serves 4):

• Half a glass of chickpeas
• One glass of dövme
• Five glasses of water
• 1 kg yogurt
• One teaspoon of salt
• One egg (to prevent the yogurt from curdling)
• One teaspoon of mint
• One teaspoon of red pepper flakes

1. Prepare the ingredients: Chickpeas and dövme are soaked overnight in plenty of water. This ensures they soften properly during cooking.
2. Boil: The next day, the soaked chickpeas and dövme are placed in a pot, covered with water, and cooked until very soft. Traditionally, they were cooked over wood fire in large copper pots, but today most people use pressure cookers.
3. Prepare the yogurt mixture: In a separate bowl, whisk together the yogurt, salt, and egg. The egg prevents the yogurt from curdling when mixed with hot liquid. The mixture must be smooth.
4. Combine and simmer: Slowly add the yogurt mixture to the cooked chickpeas and dövme while stirring continuously. Simmer gently for a few minutes. Constant stirring during this stage preserves the soup’s consistency.
5. Serve: Urfa Lebenisi is typically served chilled. If serving cold, allow the soup to cool to room temperature after cooking, then refrigerate.

Those who prefer a warm version may drizzle mint and red pepper flakes fried in oil on top.

Urfa Lebenisi is commonly served as the main soup at lunch or dinner during summer months. It is especially favored as a refreshing starter during Ramadan iftar meals. In Şanlıurfa, it is customary to serve it alongside fresh bread and fresh herbs when welcoming guests.

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