Prep 15 mins
Cook 4 hrs
This delicious soup is served at Turkish wedding parties. Small cups make a good opening course, but a generous plateful makes a good luncheon or supper—and it’s tasty chilled, too.
- 2 -2 1⁄2 lbs lamb stew meat or 2 -2 1⁄2 lbs lamb necks, slices or 2 -2 1⁄2 lbs lamb ribs or 2 -2 1⁄2 lbs lamb shoulder
- 3 quarts water
- 1 large onion
- 1 medium carrot
- 1 tablespoon salt
- 4 tablespoons butter
- 1⁄3 cup all-purpose flour
- 3 egg yolks
- 2 tablespoons lemon juice
- 1⁄4 cup butter
- 2 teaspoons paprika
- 1 dash cayenne
- Combine 2 to 2 1/2 pounds either lamb stew meat, neck slices, ribs or shoulder and water in a large kettle. Peel and cut onion into quarters; peel carrot and cut into several pieces. Add to kettle along with salt. Simmer over very low heat for 3 to 4 hours, or until meat falls from the bones. Skim soup frequently. Let cool until fat hardens and skim off all fat. Strain the broth.
- Cut the meat from bones and trim off all fat. Cut meat into 1/2 inch cubes. Discard bones and onion and carrot. Melt butter in a large kettle; stir in flour and brown lightly. Stir in the broth and cook, stirring constantly, until soup thickens slightly.
- Beat egg yolks and lemon juice together. Spoon in a half cup or so of hot soup, mix well and then stir into soup. Add meat cubes and heat just until soup is ready to simmer; do not allow to boil.
- Meanwhile, for garnish, cream together butter and paprika; add a dash of cayenne. Spoon soup into cups or soup plates. Top with creamed butter and paprika. Serve at once. Or chill until very cold and serve cold. Makes 8 to 10 servings for opening course, about 6 whole meal servings. Serve with crisp bread sticks or flat Armenian or Turkish bread, if available.
- Soups and Stews The World Over.