Turkish Wedding Soup (Dugun Corbasi)




lamb stew meat

3 qt. water
1 lg. onion
1 md. size carrot
1 tbsp. salt
4 tbsp. butter
1/3 cup all purpose flour
3 egg yolks
2 tbsp. lemon juice


1/4 cup butter
2 tsp. paprika
dash cayenne


Combine lamb 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.

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Author's Comments

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.

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