Turkish · Lunch · Dinner
Turkish Wedding Soup
Düğün çorbası
A silky, tangy lamb soup thickened the traditional way with egg yolk, yogurt and lemon, finished with a light drizzle of paprika butter and dried mint. This version uses lean lamb leg and only a little butter.
- Prep
- 15 min
- Cook
- 100 min
- Total
- 115 min
- Serves
- 4
Calories come from: Carbs 20% · Fat 40% · Protein 40%
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Ingredients
For 4 servings- 400 glean lamb leg, trimmed and cut into large chunks
- 1.75 litres1,750 gwater
- 1 medium110 gonion, halved
- 1 medium60 gcarrot, halved
- 1 leafbay leaf
- 1 tspblack peppercorns
- 1 tsp6 gsalt
- 3 tbsp24 gall-purpose flour
- 1/2 cup120 gplain low-fat yogurt
- 2 large34 gegg yolks
- 2 tbsp30 glemon juice
- 1 tbsp14 gunsalted butter
- 1 tsppaprika or Turkish red pepper flakes
- 1 tspdried mint
Steps
- 1
Put the lamb in a large pot with the water, onion, carrot, bay leaf and peppercorns.
- 2
Bring to a boil and skim off any foam that rises to the surface.
- 3
Lower the heat, cover partly and simmer for about 80 minutes, until the lamb is very tender.
- 4
Lift out the lamb and let it cool slightly; discard the onion, carrot, bay leaf and peppercorns.
- 5
Chill or rest the broth a few minutes and spoon off any fat from the top.
- 6
Shred the lamb into small pieces, removing any fat or gristle.
- 7
Measure about 1.25 litres of broth back into the pot, add the salt and bring to a gentle simmer.
- 8
In a bowl, whisk the flour into the yogurt until smooth, then whisk in the egg yolks and lemon juice.
- 9
Slowly whisk a ladle of hot broth into the yogurt mixture, then add two more ladles one at a time to temper it.
- 10
Pour the tempered mixture into the pot while stirring constantly.
- 11
Cook over low heat, stirring, for 8–10 minutes until slightly thickened; do not let it boil hard or it may curdle.
- 12
Return the shredded lamb to the soup and heat through.
- 13
Melt the butter in a small pan, stir in the paprika and dried mint, and remove from the heat after a few seconds.
- 14
Ladle the soup into bowls and drizzle with the paprika butter.
Swaps, storage and make-ahead
Swaps
- Use plain Greek yogurt instead of low-fat yogurt for a thicker, creamier soup with less risk of a thin texture.
- Swap the lamb leg for boneless skinless chicken thighs and simmer for about 40 minutes for a milder, easier-to-find option.
- Replace the butter in the drizzle with 1 teaspoon of olive oil warmed with the paprika and mint for a dairy-free finish (the soup itself still contains yogurt).
- Use Aleppo pepper or a pinch of chilli flakes with sweet paprika if you can't find Turkish red pepper flakes.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating gently over low heat while stirring until steaming hot, as boiling hard can curdle it. Do not freeze, since the egg and yogurt thickening tends to separate when thawed.
Make ahead
Cook the lamb and broth up to 2 days ahead, refrigerating the shredded meat and skimmed broth separately, then thicken with the yogurt and egg mixture and make the paprika butter just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenEggsMilk
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (638 g) | Per 100 g | |
|---|---|---|
| Calories | 249 kcal | 39 kcal |
| Protein | 24.4 g | 3.8 g |
| Carbohydrates | 12.3 g | 1.9 g |
| of which sugars | 4.3 g | 0.7 g |
| Fiber | 1.4 g | 0.2 g |
| Fat | 11.1 g | 1.7 g |
| of which saturated | 4.8 g | 0.8 g |
| Sodium | 703 mg | 110 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
