Turkish Wedding Soup Recipe
Actually, I don't like soups that contain meat (including ground beef). I find it too heavy as it seems to be getting more oily than it should be. However, what you call soup is light, it prepares the stomach for food. That's why I used the meat I used in this soup as lean as possible, I boiled it beforehand so that the fat in it melted away. According to many, I may have taken away all the flavor of the meat. I would think the same if I only eat meat, but as I said, I can't stand the oily soup. Moreover, it is not possible to get rid of all the fat from the meat only by boiling it. That's why I didn't feel the need to use extra oil in soup preparation. I only burned red pepper on it during the service.
Because I made it this way, the soup was perfect for my taste. If you say no, I like the wedding soup with oil, you can fry butter at the beginning of the soup.
In the past, people used to go from city to city on horseback or on foot. Unfortunately, we don't have the luxury of eating greasy foods anymore. For a healthy life, we should consume low-fat foods as much as possible.
Enjoy the recipe...
- 2 cups of boiled lamb cut into bite size pieces,
- 1 onion,
- 2 tablespoons of flour,
- 1 egg yolk,
- Juice of half a lemon,
- 4 tablespoons of yogurt,
- 1 tablespoons of butter,
- 5-6 cups of hot water,
- Finely chop the onion,
- Melt the butter in a pot and sauté the onion until softened,
- Add the meat and stir for 2 mins,
- Add the water and let it boil,
- In a bowl whisk together the flour, egg yolk, yogurt and lemon juice,
- Slowly add 1 ladleful of the boiling water in the pot to the mixture while stirring, to temper the mixture,
- Add another ladleful and stir,
- Now add the mixture back into the pot then stir well,
- Boil for 2 mins, add the salt, stir and remove from heat,
- You can serve it with some melted butter / paprika.