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Galez Antep Yuvalama is prepared by forming the mixture prepared with rice flour, semolina, egg, beef or chicken meat and spices into small rice balls with a diameter of 6-7 mm.
Rice flour, chicken meat (12.4%), semolina, water, egg, salt, black pepper.
| Nutrition Facts per 100 g | |
|---|---|
| Energy (kj/kcal) | 1087/260 |
| Fat (g) | 2,1 |
| Saturated Fat (g) | 0,3 |
| Carbohydrate (g) | 50,0 |
| Sugars (g) | 0,0 |
| Protein (g) | 8,8 |
| Salt (g) | 0,8 |
For serving 5-6 people, put 200 g boiled diced chicken or beef, 1 cup boiled chickpeas, salt, 5 cups chicken broth and 500 g Galez Yuvalama into a pot and boil for 15-18 minutes. For the sauce, whisk 400 g of strained yoghurt with 1 egg yolk in a separate bowl, add the whisked yoghurt slowly into the boiling Galez Yuvalama, stir quickly and turn off the heat. Heat half a cup of vegetable oil in a separate pan, add 2 small spoons of mint into the heated vegetable oil, add it into the pot immediately and serve.
