Turkish Rice Soup With Lamb Recipes

Steps:

• Bring 5 quarts water, the lamb shanks, carrots, onions, bay leaves, garlic, and peppercorns to a simmer in a large pot. Cook, skimming foam and fat often, for 2 1/2 hours.
• Transfer lamb to a plate, and let stand until cool enough to handle. Remove meat from bones, and shred, discarding fat. Strain broth through a fine sieve, and skim fat; discard solids.
• Bring 2 cups broth, remaining 1 1/2 cups water, and the rice to a simmer in a medium saucepan over medium-high heat. Season with salt and pepper. Reduce heat to low, and gently simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes.
• Meanwhile, bring remaining broth to a simmer in a medium pot. Season with salt and pepper. Add shredded lamb, and cook until heated through.
• Stir a spoonful of rice into each serving of broth. Top with lamb and chiles. Squeeze lemon over soup, drizzle with oil, and season with pepper.

Steps:

• Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
• Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
• Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.