Gaziantep Lebeniye Soup is a traditional Turkish yogurt soup made with strained yogurt, rice, chickpeas and minced lamb, finished with fragrant mint and butter. Creamy without being heavy and hearty enough to serve as a meal, it is one of the distinctive dishes of southeastern Turkish cuisine.

This home-kitchen version follows the registered Gaziantep ingredient profile and cooking method while using practical household measurements. Unlike some related regional yogurt soups, the Gaziantep version is based on rice and chickpeas rather than wheat or bulgur.

Lebeniye Soup at a Glance

Cuisine	Turkish / Gaziantep
Category	Yogurt soup
Prep time	15 minutes, plus chickpea soaking if using dried chickpeas
Cook time	35–40 minutes
Servings	6 bowls
Difficulty	Medium
Estimated calories	About 350–400 kcal per serving, depending on yogurt and fat used

What Is Lebeniye Soup?

Lebeniye is a yogurt-based soup associated with southeastern Türkiye, especially Gaziantep and Kilis. The name is connected with the Arabic word laban, referring to yogurt or cultured milk. Regional versions differ, but the registered Gaziantep style combines strained yogurt with minced lamb, rice and chickpeas.

The defining character of the soup comes from the contrast between tangy yogurt, tender rice and chickpeas, savory lamb and a final layer of hot mint butter. It is warming enough for winter but light enough to serve as a first course at a larger meal.

Ingredients for Gaziantep Lebeniye Soup

For the soup:

150 g ground lamb or lamb mince
150 g rice, about 3/4 cup
80 g dried chickpeas, soaked and cooked until tender, or about 180 g cooked chickpeas
500 g strained yogurt
1 large egg
2 tablespoons olive oil
6 cups water
1–1 1/2 teaspoons salt, to taste

For the mint butter:

2 tablespoons clarified butter, ghee or regular butter
1–1 1/2 teaspoons dried mint
1/2–1 teaspoon freshly ground black pepper, to taste

Ingredient note: If you start with dried chickpeas, soak them overnight and cook them until tender before beginning the soup. Canned chickpeas can be used for convenience; rinse and drain them well.

How to Make Lebeniye Soup

1. Brown the lamb. Place the ground lamb in a medium-large pot and cook over medium heat, breaking it into small pieces. Continue until the meat loses its raw color and begins to lightly brown.

2. Add rice, chickpeas and water. Rinse the rice until the water runs mostly clear. Add it to the pot with the cooked chickpeas, salt and 6 cups of water. Bring to a gentle boil, then lower the heat and cook until the rice is tender.

3. Prepare the yogurt mixture. In a separate saucepan, whisk the strained yogurt, egg and olive oil until completely smooth. Place over low heat and cook gently for about 5–6 minutes, whisking continuously. Do not allow the mixture to scorch.

4. Temper the yogurt. Add one ladle of the hot soup liquid to the yogurt mixture while whisking. Repeat with another ladle. This gradually brings the yogurt closer to the temperature of the soup and reduces the chance of curdling.

5. Combine slowly. Pour the warmed yogurt mixture into the soup in a thin stream while stirring. Keep the heat low to medium-low and stir gently until the soup is evenly creamy and hot.

6. Make the mint butter. Melt the clarified butter or butter in a small pan. Add dried mint and black pepper and let them bloom for a few seconds without burning.

7. Finish and serve. Pour the hot mint butter over the soup. Taste for salt and serve immediately.

How to Keep Yogurt from Curdling

The yogurt stage is the only delicate part of Lebeniye. A few simple techniques make it much easier:

Use strained yogurt with a smooth, thick consistency.
Whisk the yogurt and egg thoroughly before heating.
Heat the yogurt mixture gently rather than over high heat.
Temper it with hot soup liquid before adding it to the main pot.
Pour it in gradually while stirring.
Once the yogurt is added, avoid a violent rolling boil.

Chef’s Notes for Better Lebeniye

Use lamb if possible: It gives the soup a flavor closer to the traditional Gaziantep profile.
Do not overcook the rice: It should be tender but not completely dissolved into the soup.
Add the mint butter at the end: The aroma is brightest when it goes onto the soup just before serving.
Adjust thickness with hot water: Lebeniye thickens as it stands, especially after refrigeration.
Season at the end: Strained yogurt can vary in saltiness and acidity, so make the final adjustment after combining everything.

Gaziantep and Kilis Versions Are Not Exactly the Same

Lebeniye is prepared in more than one regional style. The registered Gaziantep version uses minced lamb, rice, chickpeas and strained yogurt. A traditional Kilis version can use pieces of lamb and a yogurt mixture thickened with egg and flour or starch.

Both belong to the same broader family of southeastern Anatolian yogurt dishes, but this recipe specifically follows the Gaziantep-style ingredient profile.

What to Serve with Lebeniye Soup

Because Lebeniye already contains meat, rice, chickpeas and yogurt, it can be filling on its own. For a larger Turkish-style meal, serve smaller bowls alongside:

Firik or bulgur pilaf
Fresh flatbread
A crisp seasonal salad
Roasted vegetables
Pickles or lightly acidic vegetable sides

Storage and Reheating

Cool leftover soup promptly and refrigerate it in a covered container. For best texture, use it within 2–3 days.

Reheat gently over low heat, stirring often. If the soup has thickened in the refrigerator, add a small amount of hot water before reheating. Avoid aggressive boiling because the yogurt-based broth may separate.

Freezing is possible, but it is not the best choice for texture: yogurt soups can become grainy or separated after thawing. Fresh or refrigerated Lebeniye gives a better result.

Nutrition and Allergen Notes

A bowl of this recipe is estimated at roughly 350–400 calories, depending on the fat content of the yogurt, the lamb and the amount of butter used. Lebeniye contains dairy and egg. The Gaziantep-style recipe above does not require wheat flour, but always check packaged ingredients if you need to avoid gluten.

Why This Soup Is Worth Making

Lebeniye is a good example of how Gaziantep cuisine builds depth from a small group of everyday ingredients. Yogurt brings acidity and creaminess, lamb adds savory richness, chickpeas add body, rice softens the texture and mint butter gives the final aroma.

If you enjoy discovering traditional Turkish recipes, this is one of the most distinctive yogurt soups to try at home—and once the yogurt-tempering technique is mastered, it is much easier than it first appears.