Düğün çorbası
 | |
| Course | Main course |
|---|---|
| Region or state | Turkey |
| Serving temperature | Hot |
Düğün çorbası (Turkish: Düğün çorbası) is the Turkish cuisine soup on lamb or beef broth.[1][2] Now is a popular dish for every day, mainly in the cold season, but initially the hearty soup Düğün çorbası was the opening meal on a wedding feast in the village,[3] which could continue according to tradition for forty days and forty nights.[2]
For Düğün çorbası, the meat pulp is cut into small pieces and boiled with a head of onions and grated carrots. When ready, the meat is crushed or wiped, the broth is filtered. The resulting soup is thickened with flour browned in butter and boiled, in conclusion, a mixture of beaten egg yolks with lemon juice is poured in. Düğün çorbası is seasoned with red paprika when served in melted butter.[4] Depending on the region, leeks, celery and boiled beans may also be present in the recipe.[3]
See also
[edit]References
[edit]- ^ Sinclair 2004.
- ^ a b Solley 2004.
- ^ a b Ozan 2001.
- ^ Kut 2002.
Further reading
[edit]- Kut, Inci (2002). Turkish Cookery. Izmir: Net Turistik Yayinlar. pp. 8–9. ISBN 975-479-399-9.
- Ozan, Özcan (2001). The Sultan's Kitchen: A Turkish Cookbook. Periplus Editions. pp. 60–62. ISBN 978-1-4629-0639-0.
- Sinclair, Charles (2004). Dictionary of Food: International Food and Cooking Terms from A to Z. London: A & C Black. p. 632. ISBN 978-1-4081-0218-3.
- Solley, Patricia (2004). An Exaltation of Soups: The Soul-satisfying Story of Soup, as Told in More Than 100 Recipes. New York: Three Rivers Press. p. 367. ISBN 978-0-307-52313-6.
