This hearty soup is made by simmering lamb trotters with chickpeas until thick. Finished with a garlic-vinegar sauce, it is a traditional winter dish.
Boil the lamb trotters in plenty of water over medium heat for 2.5 hours, skimming off the foam as it forms.
Add the chickpeas and cook over low heat for another 25–30 minutes. Adjust the salt to taste.
Mix the garlic and vinegar.
Melt the butter and add the Turkish red pepper flakes.
Drizzle the garlic vinegar and red pepper butter over the soup and serve hot.
Store in a sealed container in the refrigerator for 3 days. It naturally becomes gelatinous as it cools and turns liquid again when reheated.
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