Düğün çorbası (wedding lamb soup with egg-yolk and lemon liaison)

Düğün çorbası, the "wedding soup", is traditionally the first course of Anatolian wedding feasts: a silky lamb soup enriched with an egg-yolk-lemon liaison.

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Method

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1. Bring the lamb to the boil with the water, whole onion and carrot, skim off the foam, then season with salt and cook covered over low heat for 1.5 hours, until the meat falls off the bone. ⏱ Timer: 1.5 h
2. Remove the meat, pick it off the bone, and shred finely. Strain the broth.
3. In a pot, fry the flour in the butter for 2 minutes, then gradually whisk in the hot broth until smooth. Return the meat, and cook for 10 minutes. ⏱ Timer: 2 min
4. Mix the egg yolk smooth with the lemon juice, then temper by whisking in a ladleful or two of hot soup.
5. Pour the liaison into the soup, and warm over low heat, stirring, for another 2 minutes, but don't boil. Season with salt and pepper. ⏱ Timer: 2 min
6. Melt the butter, stir in the paprika, and drizzle over the soup to serve.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• If the soup boils after the liaison is added, the egg will curdle — just warm it through.
• Also made with chicken instead of lamb, for a lighter version.

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