Düğün Çorbası (Wedding Soup) is a traditional Turkish recipe for a classic lamb soup thickened with egg and lemon juice that is typically served at festivities such as weddings. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Wedding Soup.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
500g lamb (on the bone)
1.5l water
2 tsp salt
45g flour
1 egg
2 tbsp lemon juice
1 1/2 tbsp butter
1/2 tsp chilli flakes
Method:
Add the meat and 1l water to a large saucepan, bring to a simmer and cook until tender (about 40 minutes). Allow to cool slightly then remove from the stock, bone and dice. Return the meat to the stock then add 250ml hot water, bring to a simmer, cover, and allow to cook gently.
In the meantime combine the beaten egg, lemon juice and flour in a bowl, mixing until smooth. Add 250ml cold water and stir to combine. Gradually blend in the broth, stirring constantly. Return the mixture to the pan, season to taste, then simmer gently for about 4 minutes, or until heated through.
In the meantime melt the butter in a pan and stir-in the chilli flakes. Ladle the soup into warmed bowls, spoon a little of the butter and chilli mix on the top and serve immediately.
)
Click on the image, above to submit to Pinterest.