Düğün çorbası

Method

1. 1

   Step 1

   Simmer the lamb with the water, onion (opens in a new tab), bay and salt, skimming at first, until the meat falls from the bone (about 1½ hours, or 35 minutes at high pressure in a pressure cooker (opens in a new tab)).

   • 90 min
   • low heat
   • Stockpot / large pot (opens in a new tab)
   • Pressure cooker (opens in a new tab)

   Food safety: Wash hands and surfaces after handling raw meat.

2. 2

   Step 2

   Lift out the lamb, shred the meat finely and discard the bones. Strain the broth back into the pot — you need about 1.5 litres — and add the meat.

   • 10 min
   • Sieve / strainer (opens in a new tab)

   

3. 3

   Step 3

   Whisk (opens in a new tab) the flour, yogurt (opens in a new tab), egg yolks (opens in a new tab) and lemon juice (opens in a new tab) until smooth. Whisk in a ladle of hot broth at a time until the mixture is warm, then pour it into the pot, stirring constantly. Simmer gently, stirring, for 5 minutes until lightly thickened.

   • 8 min
   • medium-low heat
   • Whisk (opens in a new tab)

   Food safety: Heat until the soup steams and thickens so the egg yolk is fully cooked.

   

4. 4

   Step 4

   Melt the butter (opens in a new tab), stir in the paprika (opens in a new tab), chilli flakes (opens in a new tab) and mint for a few seconds and drizzle over each bowl.

   • 2 min
   • low heat
   • Frying pan / skillet (opens in a new tab)