Düğün Çorbası – Turkish Wedding Soup Recipe

Cook the lamb neck in a pressure cooker until it is meltingly tender.

Chef's tip: Don't pour away the cooking liquid; we'll use it in the soup.

Take the cooked meat off the bones and shred it finely.

Chef's tip: Take care not to shred the meat too small.

For the liaison, whisk the yoghurt, flour, egg yolk and lemon juice together in a bowl.

Chef's tip: Whisk until the mixture is smooth.

Strain the cooking liquid into a pot. When it starts to boil, temper the liaison with some of the hot liquid and add it to the pot.

Chef's tip: Stir constantly while adding the liaison.

Add the shredded meat to the soup and boil for 5 more minutes.