TURKISH WEDDING SOUP (DUGUN CORBASI)
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.
Provided by Olha7397
Categories Turkish
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
EZO GELIN SOUP (TURKISH WEDDING SOUP)
Serve with pita bread for a nice meal.
Provided by Vicki Butts (lazyme)
Categories Bean Soups
Time 45m
Number Of Ingredients 13
Steps:
- 1. Cook red lentils according to basic directions, until lentils are very soft and disintegrating.
- 2. In a large stockpot, melt 2 tablespoons of the butter over medium-low heat and saute onions and garlic with cayenne, paprika, and coriander until onions are soft but not browned.
- 3. Add tomatoes and tomato paste and continue to cook for 20 minutes.
- 4. Shortly before serving, add lentils, cooking broth, salt, and lemon juice. Bring to a boil, reduce heat and cook 15 minutes.
- 5. Melt remaining 6 tablespoons butter with the mint. Dribble some mint butter over individual servings of soup.
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