TURKISH WEDDING SOUP (Dugun Corbasi)

[Olga Drozd]

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.

2 to 2 1/2 pounds lamb stew meat: neck slices, ribs, or shoulder
3 quarts water
1 large onion
1 medium size carrot
1 Tablespoon salt
4 Tablespoons butter
1/3 cup all purpose flour
3 egg yolks
2 tablespoons lemon juice

GARNISH:

1/4 cup butter
2 teaspoons paprika
Dash cayenne

Combine lamb and water in a large kettle. Peel and cut onion into quarters; scrape 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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