Turkish Lamb Soup

  • Difficulty: Medium
  • 3 hours
  • 8 servings

Turkish cuisine we think is one of the best in the world, spoiling us with some of the best dishes we’ve recently tried (like adana kebap, lahmacun, or baklava). Here we’ve tried something a little more traditional, that you won’t find in that many Turkish restaurants. It’s a delicious lamb soup, that lamb meat fans will surely enjoy.

Ingredients

2 pounds of lamb leg
1 lamb bone
2 garlic cloves
1 bay leaf
1 teaspoon peppercorns
2 onions, halved
water
1 cinnamon stick
lemon zest
salt
1 tablespoon vegetable oil
2 tablespoons of butter
¼ cup flour
2 egg yolks
5 ounces of yogurt
1 tablespoon lemon juice
1 tablespoon tomato sauce
1 teaspoon paprika

Steps

  1. Add the lamb leg and lamb bone in a saucepan.
  2. Add a pinch of salt, garlic, bay leaf, and onion. Pour enough water to cover the lamb.
  3. Cover with a lid and simmer everything for 2 hours.
  4. Remove the foam with a slotted spatula. Add the cinnamon stick and simmer for 20 minutes.
  5. Remove the meat, veggies, and cinnamon stick with the slotted spatula.
  6. Add 4 more cups of water into the stock. Add lemon peel, salt, and give it a stir. Simmer for 15 minutes.
  7. Add the lamb meat and simmer for 2-3 more minutes.
  8. Heat the vegetable oil in a skillet over medium heat. Add 1 tbsp of butter and melt it.
  9. Add the flour and whisk vigorously until it gets a pale-yellow color. Gradually add lamb stock, 1 ladle at a time(4 ladles). Simmer for 10 minutes. Pour the mixture over the remaining stock.
  10. Separately, mix the whisked egg yolks with yogurt and lemon juice. Pour it over the stock and incorporate.
  11. For a final touch, melt the remaining butter in a skillet over medium heat. Add tomato sauce, paprika, and stir well until you obtain a smooth mixture.
  12. Use this mixture as topping for the soup.

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