Rich holiday tradition: Türkiye’s iconic 'yuvalama' dish explained

Yuvalama, a geographically indicated dish from Gaziantep, is one of the city’s signature dishes, closely tied to its cultural identity and widely sought after by visitors to Türkiye.

Prepared through a long, labor-intensive process, the dish continues to bring families and communities together, especially during religious holidays, when it is traditionally served in place of breakfast on the morning of Eid al-Fitr.

Meat and chickpeas are cooked together as the base of yuvalama, a traditional dish in Türkiye, March 22, 2026. (AA Photo)

A collective tradition that keeps culinary heritage alive

As holiday preparations get underway, women come together in a collective effort known as imece, a traditional form of communal work in Türkiye where tasks are shared among neighbors and family members. Through this practice, the preparation of yuvalama turns into a social and cultural event rather than just a cooking process.

Chef Esra Gogus, speaking to Anadolu Agency, described yuvalama as a central dish in Gaziantep cuisine and called it the “sultan” of Eid al-Fitr meals. She noted that the use of Karacadag rice, a variety grown in southeastern Türkiye, is key to achieving the dish’s characteristic firmness.

She also emphasized that preparation begins days in advance due to the level of effort involved, adding that yuvalama represents not only a recipe but also a reflection of cultural identity, tradition and women’s labor.

Small rice-based meatballs are shaped by hand as part of the traditional preparation of yuvalama in Türkiye, March 22, 2026. (AA Photo)

Recipe overview: Preparing yuvalama step by step

The dish combines meat, chickpeas and small rice-based meatballs with a yogurt-based sauce, creating a layered and rich flavor profile.

Ingredients used in preparing yuvalama, including chickpeas, yogurt, meat and spices, are displayed in Türkiye, March 22, 2026. (AA Photo)

Ingredients (5 servings)

• 500 grams cubed meat
• 2 marrow bones
• 1 glass chickpeas
• For the sauce:
• 2 tablespoons clarified butter
• 1 tablespoon dried mint
• 1 teaspoon black pepper

For the yogurt mixture:

• 3 glasses strained yogurt
• 1 egg
• 1 tablespoon olive oil
• 1 tea glass milk (optional)

Minced meat, rice and spices are kneaded together to prepare the small meatballs used in yuvalama in Türkiye, March 22, 2026. (AA Photo)

For the meatballs:

• 2 glasses Karacadag rice
• 250 grams minced meat
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 large onion
• 1 egg

How to make it:

Start by blending strained yogurt, egg, olive oil, and optional milk, then gently heat it while stirring. In parallel, cook the cubed meat and marrow bones with pre-soaked chickpeas, removing the foam from the surface before seasoning and continuing to cook.

For the meatballs, combine the washed and drained meat with the minced meat, onion, egg, and spices, then run it through a meat grinder. Knead the mixture without adding water, using hands occasionally moistened, and shape into small balls about the size of chickpeas.

Briefly boil these meatballs in salted water before adding to the cooked meat and chickpeas. After simmering together, add in the yogurt mixture.

Finally, prepare a sauce made with clarified butter (a type of purified butter commonly used in Turkish cuisine), dried mint, and black pepper, and pour it over the dish before serving.

March 23, 2026 09:50 AM GMT+03:00