The butter-and-flour thickening gives this Turkish soup a creamy texture, and the traditional egg-and-lemon finish gives a delicate tartness.

　　

Ingredients

serves 6-8

　　2 pounds fresh spinach or frozen chopped spinach, defrosted

　　2 1/2 quarts meat or chicken stock (page 143) (or you may use 2 or 3 bouillon cubes)

　　1 large carrot, chopped

　　1 stalk celery, chopped

　　A few celery leaves, chopped

　　Salt and pepper

　　2 tablespoons butter

　　2 tablespoons flour

　　3 egg yolks

　　Juice of 1 lemon

　　

Step 1

If using fresh spinach, wash the leaves and put them in a pan over low heat, with the lid on. When they collapse into a soft mass, in 1–2 minutes, chop them in the food processor. If using frozen spinach, simply defrost.

　　

Step 2

Put the stock in the pan with the carrot and celery. Bring to the boil, add salt and pepper, and simmer for 20 minutes.

　　

Step 3

Melt the butter in a small pan. Add the flour, and stir vigorously over low heat for a few minutes. Beat in a ladle of the soup, then pour this back into the soup gradually, stirring constantly, and simmer over low heat for about 10 minutes. Stir in the spinach and cook about 7 minutes more. Just before serving, beat the egg yolks with the lemon juice in a bowl, then beat in a ladle of the soup. Pour this back into the soup gradually, stirring constantly. Bring the soup to just below boiling point and serve.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf