Traditional Turkish wedding soup made with lamb broth thickened with flour and egg yolk, then finished with a drizzle of spicy butter. This classic soup is a favorite starter for gatherings.
Simmer the lamb with the onion in plenty of water over low heat for about 1.5 hours, skimming off any foam, until very tender. Strain, shred the meat and reserve the stock.
Cook the flour in butter until lightly golden. Gradually add the hot stock, stirring to keep it smooth, then add the shredded lamb and bring to a boil.
Whisk the egg with the lemon juice, then whisk in a ladleful of the boiling soup to warm the mixture. Slowly stir it into the soup. Important: Do not let the soup boil, or the mixture will curdle.
Melt the butter, add the Turkish red pepper flakes and cook for a few seconds. Drizzle over the hot soup and serve immediately.
Important: To keep the egg-and-lemon liaison from curdling, gradually whisk a little hot stock into it. Never pour the cold mixture directly into the boiling soup. Allergen: Contains egg and is not suitable for people with an egg allergy.
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