We just love it in my household because it’s the perfect grab and go snack, as well as being a delightful addition to the dinner table. It doesn’t matter if I’m scooping up dips and oils or grabbing a snack with some cheese (feta to be specific) and fresh Mint and Parsley, Barbari is amazing!

A Little Bit About Barbari Bread

Also known as Naan Barbari or Noone Barbari, this Persian flatbread is adored for its crispy crust and soft, fluffy centre. It’s a breakfast staple in Iran, often served with feta cheese, fresh herbs, and sweet jams.

Its unique grooves and golden glaze give it a distinctive look and texture, making it instantly recognisable. The grooves are also ideal for scooping up your dip of choice which is what makes it so popular in my household!

The word ‘Barbari’ traces back to the Barbar tribe, who were believed to have introduced this bread to Persian cuisine. Today, it’s loved worldwide for its delicious simplicity, especially in my kitchen!

My Favourite Ways to Enjoy Barbari

There’s no wrong way to eat Barbari! Traditionally, it’s served fresh from the oven with a spread of feta, herbs like mint, parsley, and basil, and an overly sweet hot cup of chai. I love to dip it in olive oil and za’atar or Kashke Bademjan for a Middle Eastern twist or use to make the best ‘loghme’ (bite) with Kotlet and fresh salad.

It’s also fantastic for sandwiches, especially with grilled vegetables or roasted lamb. My husband has even been known to make a “leftover sandwich” which is exactly how it sounds! Once you try it, you’ll find endless ways to enjoy this versatile bread!

Toppings for Barbari

There are so many different toppings you can sprinkle over your Barbari for both aesthetic and taste reasons. For this recipe I’ll be sticking to tradition and enjoying a handful of sesame seeds and nigella seeds but there are so many other delicious options you can try.

Some other seeds you might enjoy on your Barbari are black caraway seeds or even pumpkin seeds. However, you can really experiment with anything left in your pantry.

I have seen friends put cheese or even sun dried tomatoes on top of their Barbari for a Mediterrenean twist that makes an absolutely delicious starter, especially with oil and vinegar for dipping.

If you’d rather make it into a sweet snack you could even add chopped fruits, chocolate pieces, and walnuts. This Barbari recipe is a handy base you can use as a vessel for some of your favourite toppings!

The Ingredients for Barbari

The beauty of Barbari lies in its simplicity. Made with just flour, water, yeast, salt, sugar, and a touch of oil, it’s incredible how these basic ingredients transform into something so delicious. 

Roomal: The secret lies in the roomal, a flour-based glaze brushed on before baking, giving the bread its signature golden crust and shiny finish.

Sesame or Nigella Seeds: I love to sprinkle sesame and nigella seeds on top for extra flavour and crunch, but you can keep it plain or experiment with other toppings like poppy seeds or herbs.

I often let my children sprinkle on the seeds so they feel involved in the process. I always think that watching dough rise is so magical for little ones and it’s no wonder that bread of any kind is one of their favourite things to help me make now.

Lukewarm water: Emphasis on the lukewarm here! Too cold and your yeast won’t activate but too hot and it’ll die! You want that goldilocks temperature where it’s just right for the magic to happen!

Step by Step:

1. Mix 100ml of lukewarm water (from the total 420g), sugar, and yeast in a small bowl. Stir and let it sit for about 5–10 minutes until it becomes frothy.
2. In a large bowl, mix the flour and salt. Gradually add the yeast mixture and the rest of the water while stirring.
3. Add the oil and knead the dough until it’s soft, smooth, and slightly sticky. This should take about 10 minutes by hand or 6-8 minutes with a stand mixer.
4. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1-1.5 hours or until it doubles in size.
5. In a small saucepan, whisk together the flour, sugar, and water for the glaze.
6. Heat the mixture over medium heat, stirring constantly, until it thickens into a smooth paste.
7. Set aside and let it cool to room temperature.
8. Preheat your oven to 250°C (480°F) with a baking stone or tray inside.
9. Punch down the risen dough and divide it into two or three equal portions, depending on how large you want each bread.
10. Shape each portion into a long oval or rectangular loaf.
11. Place the shaped loaves on parchment paper and gently stretch them to elongate.
12. Allow to rest for 30 minutes, this helps the dough rise a little and when creating the grooves later your fingers won’t stick to the dough.
13. Using your fingers, create grooves along the surface. Brush the tops generously with the roomal glaze.
14. Sprinkle sesame seeds, nigella seeds, or any toppings you like over the loaves.
15. Carefully slide the parchment paper with the dough onto the preheated baking stone or tray.
16. Bake for 18-22 minutes, or until the bread turns golden brown with a crisp crust.

Frequently Asked Questions

1. Can I use different types of flour?

Yes, you can! While bread flour is best for its higher protein content, you can use all-purpose flour if that’s what you have on hand. For a nuttier flavour, you can also experiment with whole wheat flour, but you may need to adjust the water amount to get the right dough consistency.

2. Can I freeze Barbari?

Absolutely! Barbari freezes beautifully. Just let the loaves cool completely, then wrap them tightly in plastic wrap and foil before freezing. When you’re ready to eat, pop them in a preheated oven for a few minutes to regain that perfect crunch.

3. Can I make the dough in advance?

Yes, you can prepare the dough a day ahead and let it rise slowly in the fridge. This slow fermentation enhances the flavour, giving the bread a slightly tangy taste. Just remember to bring it to room temperature before shaping and baking.

I’d love to hear how your Barbari turned out! Did you keep it traditional or try some new toppings? Let me know in the comments below or tag me on Pinterest and Instagram, I love seeing your creations! And if you have any questions, feel free to ask. Happy baking!

Love, Nelly

More Beautiful Bakes

• Bechamel Pasta Bake (Macarona Bechamel)
• Super Easy Sourdough Pita Bread
• Delicious Fig and Almond Cake
• Easy Sourdough Banana Bread Muffins
• Pistachio Rose Baklava Cake

The post My Easy Traditional Barbari Recipe appeared first on PEANUTSWIRLS.

Origins of Lebeniye Soup

Lebeniye Soup is a popular dish from the Southeast region of Türkiye and I simply adore it for the way it perfectly balances being a warming comfort meal as well as a refreshing pick me up. Turkey is renowned for having a tonne of different yoghurt-based soups and once you try one it’s so easy to see why! Lebeniye soup is my absolute go-to when I want something delicious yet simple to fill my children’s tummies!

Gaziantep, Diyarbakir or Mardin all claim ownership of Lebeniye soup but honestly, I am not sure which area is the true birthplace of it! All I know is my kitchen feels weird if I haven’t got it in my weekly rotation! Plus this was and still is a must have winter soup that my Persian grandmother made for my Turkish grandfather and still makes for us today.

My Top Tips for a Truly Delicious Lebeniye Soup

The best thing about Lebeniye soup and any yoghurt soup is how gloriously easy they are. It is one of those recipes where you can totally go onto autopilot mode which for us mums is the dream!

However, my biggest tip for a perfect Lebeniye soup is to not let the yoghurt curdle. It is really the only thing that can go wrong with any yoghurt-based soup so to avoid it you should never tip the yoghurt mixture into the hot water!

Instead, you should carefully transfer a ladle of the hot soup mixture into the yoghurt mixture. Then you can stir it until you get the perfect smooth texture signalling the ideal time to mix the yoghurt into the rest of the hot water.

The slightly slower adjustment period of the yoghurt and the hot water is the only way to avoid the curse of the curdled Lebeniye soup!

The Best Ingredients for a Perfect Lebeniye Soup

Of course, the fresher the ingredients, the better so if you’re lucky enough to be able to grow your own veggies then throw them into the pot for the best soup!

Plain Yoghurt: You’ll want to choose a plain or strained yoghurt for a soup with a much richer flavour. Obviously, don’t do anything too wild here and add the last Muller corner because it definitely matters! I use my homemade yoghurt and here is the recipe if you want to try making your own!

Chickpeas: Dried or canned ones work equally well so if you want to avoid the time spent soaking your chickpeas then by all means use the canned ones.

Egg: If you know anybody with chickens who lays those eggs with the gloriously golden yolk then definitely see if you can borrow one! Supermarket options work well but the fresh ones are truly delightful.

Starchy Rice: You want to find starchy rice either medium or short-grained grained so it soaks up the flavours of the soup. The rice in the soup is one of the parts of the soup that make it so comforting, especially in this terrible British weather.

Ingredients

For the Koftas:

• 1 medium onion, finely grated
• 300g ground beef or lamb
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp allspice or baharat (optional, for a deeper flavour)
• 1/2 tsp turmeric powder
• 2 tbsp plain flour (for rolling the meatballs before frying)

For the Soup:

• 3 tbsp olive oil or vegetable oil (for frying the koftas)
• 1/2 cup medium or short-grain rice (starchier varieties preferred)
• 6-8 cups hot boiling water or broth for flavour (adjust liquid for desired consistency)
• 1 tsp salt
• 2 cups plain yoghurt (Greek or strained for richness)
• 3 tbsp plain all-purpose flour
• 1 egg
• 1/2 cup dried chickpeas, cooked (or 1 can, drained and rinsed)

For the Mint Butter Sauce:

• 2 tbsp butter
• 1 tbsp dried mint
• 1/2 tsp pul biber (Aleppo pepper or red pepper flakes

How to Make Lebeniye Soup

1. In a bowl, combine the grated onion, ground beef or lamb, salt, black pepper, turmeric, and allspice or baharat (if using). Mix well with your hands until smooth and evenly combined.
2. Shape the mixture into small, bite-sized meatballs, then roll each one in the plain flour to coat lightly—this helps them hold their shape and prevents sticking while frying.
3. Heat the oil in a frying pan over medium heat. Fry the meatballs until browned on all sides (they don’t need to be fully cooked as they’ll finish cooking in the soup). Remove and set aside.
4. In a large pot, add the rice and water with 1 tsp of salt. Cook over medium heat until the rice is tender (about 12–15 minutes).
5. In a mixing bowl, whisk together the yoghurt, flour, and egg until smooth. Slowly temper the yoghurt mixture by adding a ladle of the hot soup liquid while whisking constantly. This prevents the yoghurt from curdling when added to the soup.
6. Gradually pour the tempered yoghurt mixture into the pot with the rice, stirring continuously to ensure a smooth consistency.
7. Add the cooked meatballs and chickpeas to the pot. Simmer the soup on low heat for 10–15 minutes, stirring occasionally. Adjust the thickness by adding more hot water if needed.
8. In a small pan, melt the butter over low heat. Add the dried mint and pul biber, stirring until fragrant (avoid browning the butter). Remove from heat.
9. Ladle the soup into bowls and drizzle the mint butter sauce on top of each serving. Serve hot with crusty bread or pita for a comforting and delicious meal.

What Goes Well With Lebeniye Soup?

Honestly, one of my absolute favourite things to serve up with Lebeniye soup is my homemade sourdough bread or Persian Barbari! One of my freshly baked rolls still warm from the oven is the best accompaniment to this warming soup.

Of course, pickled veggies are another popular guest at my table as well as anything that could be swiped around the sides of a bowl so you don’t leave a single bit of this soup! With toddlers at home that can include something as mundane as toast or as wild as bananas.

Frequently Asked Questions

1. Can I use shop-bought meatballs instead of making my own?

Yes, you can use shop-bought meatballs to save time, but homemade koftas have a more authentic flavour and texture. If using pre-made meatballs, make sure they’re small enough to fit well in the soup and adjust the seasoning if needed.

2. How do I stop the yoghurt from curdling in the soup?

The key is to temper the yoghurt by slowly adding a ladle of hot soup liquid while whisking constantly. This brings the temperature up gradually, preventing curdling. Also, make sure to simmer the soup on low heat—high heat can cause the yoghurt to separate.

3. Can I make this soup ahead of time?

Absolutely! The flavours develop beautifully over time. Store the soup in an airtight container in the fridge for up to 3 days. If it thickens too much upon reheating, just add a splash of water or stock to bring it back to the desired consistency.

As per usual, if you do make my beloved Lebeniye soup at home then please tag me in your photos on social media! I love seeing you try out my recipes and it fills my heart with so much joy to know some of my favourite meals are being shared amongst other lovely families.

Of course, the best place to reach me is right here in the comments section so feel free to let me know all about your successes and how you found the recipes to follow too!

Love, Nelly

Some More of my Favourite Recipes

• Classic Nachos with Homemade Cheese Sauce
• Tameya: Authentic Egyptian Falafel
• Zereshk Polo Morgh – Persian Barberry Rice with Chicken
• Torshi Shoor, the Perfect Persian Pickled Vegetables
• Sourdough Persian Barbari

The post Lebeniye Soup – The Best Turkish Meatball and Yoghurt Soup appeared first on PEANUTSWIRLS.