In this famous Turkish soup, the stock is thickened first with a butter-and-flour roux, and then again with an egg-and-lemon finish.

　　

Ingredients

serves 8

　　1 or 2 marrow bones, washed (optional)

　　1 1/2 pounds lamb or beef, cubed

　　10 cups water

　　1 carrot

　　1 onion

　　Salt and pepper

　　7 tablespoons butter

　　1/4 cup flour

　　3 egg yolks

　　Juice of 1 lemon

　　2 teaspoons paprika or 1/2 teaspoon chili-pepper flakes (optional)

　　

Step 1

Blanch the marrow bones, if using, in boiling water for a few minutes, and throw the water out. Put the meat and bones in a pan with the water and bring to the boil. Remove the scum, and add the carrot, onion, salt, and pepper. Simmer for 1 1/2–2 hours, or until the meat is so tender it falls apart. Lift out the meat, bones, and vegetables. Cut the meat into small pieces and return to the pan. Push the marrow out of the bones into the pan.

　　

Step 2

In another pan, melt 4 tablespoons of the butter and stir in the flour. Add a ladle of the meat stock, stirring vigorously to keep lumps from forming. Bring to the boil, stirring constantly, then add another ladle of stock, and bring to the boil again, stirring. Pour into the soup pan, stirring vigorously, and simmer for at least 10 minutes.

　　

Step 3

Just before serving, beat the egg yolks and lemon juice in a small bowl, then beat in a ladle of the hot stock. Pour this into the simmering soup, stirring vigorously. Heat through, but do not let it boil, or the eggs will curdle.

　　

Step 4

Melt the remaining 3 tablespoons butter, stir in the paprika or chili-pepper flakes, and dribble a little over each individual serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf