Şiveydiz (Şiveydiz)
Overview
Şiveydiz is a spring soup-stew from Gaziantep made with lamb and fresh green garlic. Pieces of lamb are simmered with soaked chickpeas until tender, then many stalks of young green garlic, cut into short lengths, are added and cooked until soft. The broth is then thickened with a yogurt mixture beaten with egg and a little flour, added slowly so it does not split, which gives the dish a creamy texture and a gently sour taste. Butter heated with dried mint is poured on top. Green garlic is much milder than dried garlic, so the flavour is fresh and sweet. It is eaten with bulgur pilaf.
History
Şiveydiz is cooked in Gaziantep in spring, when green garlic comes into the markets for only a few weeks, and it is one of the seasonal dishes that families wait for each year. Gaziantep is famous for its cooking and is a UNESCO Creative City of Gastronomy. Antep şiveydizi was registered by the Turkish Patent and Trademark Office as a geographical indication in 2018.
Main ingredients
Lamb, fresh green garlic, yogurt, chickpeas, egg, butter. The soup is built on yogurt-thickened lamb broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chickpea soups · Lamb soups · Yogurt soups · Egg soups · More soups from Türkiye
Recipe
Method
- 11 h
Simmer the lamb and chickpeas in 1.5 l water for 1 hour, until tender.
- 215 min
Add the green garlic and cook for 15 minutes.
- 3
Beat the yogurt with the egg, flour and a ladle of hot broth.
- 45 min
Pour the yogurt mixture into the pot slowly, stirring all the time, and simmer gently for 5 minutes.
- 5
Heat the butter with the mint, pour it over and serve with bulgur pilaf.
- ✓
Serve. About 1h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
