Turkish Wedding Soup

A traditional Turkish celebration soup of shredded lamb in broth, thickened with a yogurt, egg and lemon liaison and topped with chili butter. High in protein and satisfying.

Ingredients

• 300 g leg of lamb meat
• 35 g butter
• 40 g (1/3 cup) all-purpose flour
• 200 g whole-milk yogurt
• 50 g (1) egg
• 20 g (1 1/2 tbsp) lemon juice
• 1000 g beef broth
• 300 g water
• 3 g red pepper flakes
• 9 g salt

Instructions

1. 1

   Put the lamb in large pieces into a pot with the beef broth and water and bring to a boil; skim off the foam.

2. 2

   Cover and simmer over low heat for 1 hour 15 minutes, until the meat pulls apart easily with a fork. Lift out the meat and shred it; keep the broth.

3. 3

   In another pot, melt 25 g of the butter, add the flour and cook over low heat for 2-3 minutes until fragrant. Gradually whisk in the hot broth.

4. 4

   Add the shredded lamb and the salt, bring to a boil and simmer over low heat for 10 minutes.

5. 5

   In a bowl, whisk the yogurt, egg and lemon juice; temper by whisking in 2-3 ladles of the hot soup, one at a time.

6. 6

   Turn the heat to the lowest setting, stir the tempered mixture into the soup and heat for 3-4 minutes without boiling, or the liaison will curdle.

7. 7

   Melt the remaining 10 g butter in a small pan, sizzle the red pepper flakes for 20 seconds and drizzle over the soup when serving.

Nutrition

Per serving