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Düğün Çorbası

Serves 4 to 6 Soup meat, Soups

Düğün Çorbası

Düğün Çorbası, or "Wedding Soup," is a dish deeply rooted in Turkish celebration. Traditionally served at weddings, this soup reflects the communal spirit of sharing at these joyous occasions, where the table is set for family and friends alike. This home version captures the essence of those gatherings, allowing the flavors to speak as a Turkish family cook would intend.

The rich, comforting broth cradles tender pieces of lamb, while the subtle tang of lemon and the creamy texture from the egg yolk lend a smooth, velvety finish. Each spoonful is a harmonious blend of savory, bright, and warming notes, seasoned simply yet perfectly with fine sea salt and black pepper.

Ingredients

  • 500 glamb — cubed
  • 1onion
  • 2 tbspflour
  • 1.5 Lbroth
  • 1egg yolk
  • 1lemon — juiced
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion. In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. Be careful not to let the onion brown, as this will alter the flavor of the soup.
  2. While the onion is cooking, cut 500 g of lamb into small, bite-sized pieces. Once the onion is ready, add the lamb to the pot. Stir the lamb with the onion, allowing it to brown slightly on all sides. This step helps to seal in the meat's juices and adds depth to the soup's flavor.
  3. Sprinkle 2 tablespoons of flour over the lamb and onion mixture. Stir well to coat the meat and onions evenly with the flour. This will help thicken the soup. Cook for another 2-3 minutes, allowing the flour to cook off its raw taste.
  4. Gradually pour in 1.5 L of broth, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer, uncovered, for about 45 minutes. The lamb should become tender, and the broth will develop a rich, hearty flavor.
  5. In a small bowl, whisk together 1 egg yolk and the juice of 1 lemon until smooth. Slowly add a ladle of the hot soup broth to the egg mixture, whisking constantly to temper the egg and prevent curdling. Once combined, slowly pour this mixture back into the pot, stirring continuously to integrate it smoothly into the soup.
  6. Allow the soup to simmer for another 5 minutes, stirring occasionally. This will thicken the soup slightly and give it a silky texture. Taste the soup and season with fine sea salt and black pepper to your liking. The soup should have a balanced, savory flavor with a hint of lemony brightness.
  7. Serve the Düğün Çorbası hot, garnished with a sprinkle of freshly chopped parsley or a drizzle of olive oil if desired. This soup is traditionally shared at the table, embodying the warmth and hospitality of Turkish home cooking.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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