This is Şiveydiz from Gaziantep cuisine, but I’ve modified it a bit. It’s such a delicious dish; both the original and this version are legendary.

In the original recipe, chickpeas and bone-in or boneless meat are cooked together in a pressure cooker. Then leeks are added. Finally, yogurt is added. Since I don’t eat meat, this is how I cook it:

– In a pot, I sauté thinly sliced ​​leeks in olive oil.

– I add 2 cloves of garlic and then water.

– When the leeks are almost cooked, I add the boiled chickpeas.

– Once the water has thickened and the leeks are cooked, I mix yogurt in a bowl and slowly add some of the hot cooking liquid to the dish, using it as a thickening agent.

– Normally, this dish is white. A considerable amount of yogurt is added. I only had 3 tablespoons of yogurt left, so it became like a thickening agent. We add the salt after adding the yogurt so that the yogurt doesn’t curdle.

Finally, melted butter and mint are drizzled on top. This is one of my favorite one-pot dishes. Have a great Saturday everyone! 😍