Cuisine
Turkish
Course
Soups
Total time
1h 50m
Servings
6 servings
Calories
290 kcal
Dugun corbasi, or “wedding soup,” is a velvety lamb and yogurt soup finished with a sizzling butter-paprika drizzle, traditionally served at Turkish wedding feasts. It’s deeply savory, comforting, and simpler to make than its name suggests.
Gather everything
Ingredients
- For the soup
- 1 lb lamb shoulder, cubed (or lamb stew meat)
- 1 small onion, quartered
- 1 carrot, chopped
- 6 cups water
- 1 bay leaf
- 1 tsp salt
- 3 tbsp butter
- 1/4 cup all-purpose flour
- For the tempering (terbiye)
- 1 cup plain yogurt, room temperature
- 1 egg yolk
- 1 tbsp all-purpose flour
- 2 tbsp butter
- 1 tbsp sweet paprika (or Aleppo pepper)
- Dried mint, for garnish
Cook step by step
Instructions
- Simmer the lamb
Combine the lamb, onion, carrot, bay leaf, salt, and water in a pot. Cover and simmer for 1 to 1.5 hours, until the meat is very tender. - Strain and shred
Remove the meat and shred it finely. Strain and reserve the broth (about 5-6 cups); discard the vegetables and bay leaf. - Make the roux
Melt the butter in a clean pot, whisk in the flour, and cook for 2 minutes until light golden. - Add the broth
Gradually whisk in the hot broth to avoid lumps, then add the shredded meat and simmer for 10 minutes. - Temper the yogurt
In a bowl, whisk together the yogurt, egg yolk, and flour until smooth. Slowly ladle in a cup of the hot soup while whisking constantly to temper it. - Combine gently
Pour the tempered yogurt mixture back into the pot and stir over low heat for 5 minutes, without letting it boil, until silky. - Make the paprika butter
In a small pan, melt the butter and stir in the paprika until fragrant, then remove from heat immediately. - Serve
Ladle the soup into bowls, drizzle with the paprika butter, and sprinkle with a pinch of dried mint.
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