A velvety lamb-broth soup thickened with a flour roux and finished with an egg-yolk-and-lemon liaison, then crowned with sizzling red-pepper butter. Traditionally served at weddings, hence its name.
A classic Turkish wedding soup on a lamb or beef broth, historically served to guests on the first day of multi-day weddings.
Creamy and tangy at once, the soup coats the spoon like thin velvet, with tender shreds of lamb throughout. The lemon keeps it bright, and the red-pepper butter floats on top in fragrant scarlet pools.
The flour roux gelatinises to give body, while tempering the egg yolks with hot broth prevents them from scrambling, instead emulsifying into a silky, slightly thickened liaison. Lemon's acidity both brightens the flavour and helps stabilise the egg proteins.
Variations
Beef-broth version; with fine bulgur or rice added; some stir in yogurt; a meatless lemony variant.
On the Palate
Where Düğün Çorbası sits in the Turkish flavor cloud
Ingredients
Serves 4How it's made
8 steps · 30 min active
- 160 min
Simmer bone-in lamb in water until tender, then strain and reserve the broth.
- 25 min
Shred the cooked meat into small pieces.
- 35 min
In a pot, cook flour in butter to make a pale roux.
- 46 min
Gradually whisk the warm lamb broth into the roux until smooth.
- 58 min
Return the shredded meat and simmer to thicken slightly.
- 64 min
Whisk egg yolks with lemon juice and a ladle of hot broth to temper.
- 72 min
Stir the tempered liaison back into the soup off the boil.
- 83 min
Sizzle butter with red pepper flakes and drizzle over each bowl.
