This heirloom recipe has been handed down from the Ottoman era and up to these days; it is served at weddings and special events to celebrate a milestone. The düğün çorbasi is zesty and buttery and the preparation is a bit complex, yet the soup proves to be one of the best in Turkish cuisine.
- large onions
2 1/2 pounds coarse chunks of lamb or mutton on the bone
10 cups of water
3 heaping tablespoons flour Juice of 2 lemons
1 teaspoon dried basil
3 tablespoons butter
1 teaspoon tomato paste
1 teaspoon hot red pepper flakes
Prepare the onions by removing the skin and place in a large covered saucepan.
Place the lamb chunks with bones on top of whole onions and cover with ten cups of water. Bring the lamb to a boil, covering the pan with lid cracked for ten to fifteen minutes.
Remove the foamy texture and blood that float on the surface of the liquid
using a wire strainer. When the surface is clear, reduce the stove heat; cover and bring the meat to a gentle simmer for 1 ½ hours.
Remove the saucepan from heat when the meat falls away from the bones.
With a slotted spoon, remove the meat and bones and set aside. Let cool until easy to handle and discard the onions.
Discard the bones and separate the meat with your fingers into bite-sized pieces. Discard the bone fragments, fat and grizzle.
Strain the broth to totally remove any debris until you come up with 6 cups of broth.
Pour the broth into a clean saucepan and bring to a boil.
Meanwhile, combine the flour with a spoonful of water in a small bowl, stirring in with the broth to make a thin paste.
Add salt and drizzle in the boiling broth while stirring often.
Add the meat to the broth, and bring to a gentle simmer for twenty minutes longer.
Whisk in another bowl the egg yolks and lemon juice, and then whisk in a ladleful of hot broth and one more time.
Slowly sprinkle the mixture into the soup and at the same time stirring often. Gently boil the soup for 1 minute and remove from heat.
Ladle the soup into individual bowls.
Melt in a small pan the butter and add the red pepper, basil and tomato paste. Spoon the mixture over the top of the bowls with soup.
Nutritional Information: 1050 calorie; 70 g fat (31 g saturated fat); 445 mg
cholesterol; 646 mg sodium; 23 g carbohydrate; 3 g dietary fiber; 78 g protein.