How to pronounce Yuvalama

In the International Phonetic Alphabet it is /juvaɫaˈma/. In plain English letters that is yoo-vah-lah-MAH, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Yuvalama?

Yuvalama is a soup or stew of Türkiye. Where it comes from: Gaziantep. People usually eat it on festive days. Its main ingredients are dairy & cheese, beef, rice and beans & tofu. It tastes sour and savory.

Where Yuvalama comes from

Yuvalama is one of 80 signature dishes of Türkiye on this map. See all dishes from Gaziantep.

• Baklava · Dessert · Gaziantep

  Layered pastries of thin dough, nuts and sweetness were made across the Middle East and Central Asia, and several peoples claim them.

• Ali nazik · Main dish · Gaziantep

  Ali nazik is a home-style dish of Gaziantep in south-east Türkiye: aubergines are charred over coals until the skin is black and the flesh smoky, then mashed with garlicky yogurt, and topped with cubes of lamb sautéed in butter and drizzled with more butter.

• Katmer · Dessert · Gaziantep

  Katmer is the breakfast pastry of Gaziantep: a sheet of dough stretched until it is thin as paper, filled with clotted cream, ground green pistachios and sugar, folded into a square and baked quickly.

• Beyran · Soup & stew · Gaziantep

  Beyran is a spicy soup of lamb and rice from Gaziantep, eaten for breakfast.

• İskender kebap · Main dish · Bursa

  İskender kebap carries the name of the man credited with it: İskender Efendi, who ran a restaurant in Bursa in the second half of the 19th century.

• Lahmacun · Street food · Southeastern Anatolia

  Lahmacun is a round of very thin dough spread with minced lamb or beef, onion, tomato, peppers, parsley and spices, then baked hot and fast in a stone oven.

Food of Türkiye

Dishes like Yuvalama in other countries

Same type of dish and similar main ingredients as Yuvalama:

• Anolini · Soup & stew · Parma and Piacenza, Italy

  Anolini are small round filled pasta from Parma and Piacenza, served in a rich meat broth at Christmas.

• Phở · Soup & stew · Hanoi and Nam Định, Vietnam

  Pho appears in records only in the early 20th century, in the north of Vietnam.

• Fanesca · Soup & stew · Quito, Ecuador

  Fanesca is a thick soup made once a year in Ecuador, during Holy Week before Easter.

• Harira حريرة · Soup & stew · Morocco

  Harira is the soup that breaks the fast during Ramadan in Morocco.