One of the ways I cope with my wife being in Turkey for her grueling 15 month tour of duty is to try my hand at Turkish recipes from time-to-time. It helps the family feel somehow connected to her through food, knowing that she can probably purchase many of these recipes in the shops right off base.
It doesn’t hurt that most of the recipes I’ve tried are fabulous. The flavor combinations sometimes seem odd, but the end result are dishes with flavors that can best be described as both ethereal and haunting. Turkish food so far has been a wonderful and enlightening journey for my family, one I’m glad we’ve taken together.
This particular dish is my favorite so far. This is no mean feat considering how much I and my family adored both the Havuçlu Haydari and Nane Limon that I’ve written about previously. This dish just somehow surpasses them.
Tasting this was like discovering the soul of Turkish cooking. The flavors are simple, but surpassingly complex on the palate. This is the kind of perfection that Anthony Bourdain says can only come from peasant food. In this case, I agree. (Do you hear that, Ruhlman?)
The over the top part of Turkish soups is the use of a very thin custard in their making. This adds a mouth feel unlike anything I have previously eaten. It is both creamy and sumptuous, yet light enough for an extremely hot summer day. In fact, I find that I lack the words to properly describe it. You’ll have to try it to see why, but I assure you it will be worth it.
Do you have a favorite lamb dish? A favorite dish from another cuisine? We’d love to hear about them. Drop a comment and share.
Lamb and Yogurt Soup
Ingredients:
- 1 1/4 pound lamb, on the bone (I used shoulder chops, but neck bones, shank, etc would work)
- 2 carrots, rough chopped
- 3 potatoes, rough chopped
- 1 cinnamon stick
- 3 Tbsp Greek yogurt
- 3 Tbsp all purpose flour
- 1 egg yolk
- the juice of 1/2 lemon
- 1 tsp kirmizi biber, red pepper flakes or paprika
- Salt and pepper to taste
Method:
Place lamb, carrots, potatoes and cinnamon stick in a large, lidded pan. Pour in 8 cups water and bring to a boil over high heat. Skim any scum that forms on surface and reduce heat to low.
Cover and simmer for 1-1/2 to 2 hours or until the lamb is nearly falling off the bone.
Remove lamb with a slotted spoon and place on a cutting board. remove meat from the bone and chop into small pieces.
Strain the stock, discarding the carrots, potatoes and cinnamon stick. Season with salt and pepper and place back in the pan over medium heat until just boiling.
in a deep bowl, whisk together the yogurt and flour. Add the egg yolk and lemon juice and whisk until thoroughly combined. ladle in approximately 1 cup of the hot stock, whisking constantly so that the egg does not curdle.
Reduce heat to low and pour in the yogurt mixture, stirring constantly until well combined.
Return the lamb to the pan and allow to heat through. (about 5 minutes)
Melt the butter in a small saucepan and stir in the kirmizi biber, paprika or chili flakes.
Ladle soup into bowls and drizzle the pepper butter over the top.
Serve immediately.
Share and Enjoy!
What I would have done differently had I thought of it at the time:
I wish I’d had a cinnamon stick so I would know if the flavors were the way they should have been
Links to other recipes like this:
- Tutmac Corbasi: Yogurt Soup with Lamb Meatballs & Noodles, from Je Mange La Ville
- Lamb Soup, from Binnur’s Turkish Cookbook
- Lamb and Yougurt Soup, from Saveur
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{ 17 comments… read them below or add one }
How lovely and touching to see you using food to connect you with your wife. I use food to keep my kids connected to my family who live far away. This soup sounds and looks fabulous and I will be trying it. I love lamb and cook it often. My husband lived 2 years in Marocco so we cook Maroccan dishes with lamb often – and my favorite is my husband’s lamb with artichokes in a saffron sauce.
When you’re apart for 15 months or more, you have to use something to stay connected. The saffron lamb sounds amazing! Have you posted the recipe yet?
A beautiful story as well as beautiful recipe! I don’t think I’ve experienced much Turkish cuisine, but I definitely will have to delve in soon! Only lamb recipes I’ve come upon are Indian-based, but I’m sure this soup is definitely going to be on my rotation soon!
Indian lamb recipes tend to be a bit stronger spice-wise than this. the flavors here are subtle, but amazing. I hope you try and enjoy it!
This looks wonderful! Last night when I pulled the beef for tonight out of the freezer I saw some lamb and thought that I really need to find a way to use it soon. Now, I have it. As for my favorites, there’s an Indian dish with lamb and a spinach sauce that is incredible. I don’t have that recipe and wish I did! We make a lot of lamb chops. I’ve got my very favorite lamb chop recipe on my blog: http://kateiscooking.blogspot.com/2009/12/elegant-dinner.html. The beef for tonight is the leftover from a tenderloin. Strangely enough, I was going to stuff it with the lamb chop stuffing then make the red wine sauce from this same posting…
Definitely save the lamb for the soup. It’s a must-have…. Though lamb stuffed beef does sound quite intriguing!
I’m really new to the Turkish kitchen, and I think this recipe might be the first one that I will try! Sounds beautiful.
If you have to start somewhere, this is the place to do it. This soup is truly phenomenal.
Congrats on the Top 9! How awesome that you are cooking Turkish dishes to help connect with your wife. We made the base last night then tossed everything in the frig til I can finish the soup tonight. We’ll have it for lunch tomorrow. If it tastes half as good as it smells, it’ll be a make again!
It tastes far better than it smells, if you can believe that. I could eat this every day of the week… though I’m sure my waistline would hate me for it!
I’m surprised to see this lamb soup here. It is one of my favorites and yours looks gorgeous! I also check out your haydari and nane-limon, they are also awesome. Nice to meet you and your blog.
Thanks! it was truly an inspiring dish. I’ve fallen in love with the flavors of Turkish cooking. There will be more to come.
What a wonderful story, what a great support you are. I plan on making this yummy recipe soon.
I’m just a guy with a family and a wife doing great things. Staying connected with her is key
Yummy..the pictures are making me hungry
One of the objectives my wife set is to start appreciate international foods..and Turkey is one the list.
We’re into Mediterranean lately :)
Jay-
Mmmm sounds really yummy, thanks for sharing the recipe :)
this looks delicious! so delicious that I included one of your pictures in my latest post. it’s a lamb spareribs recipe that I created. I gave you full credit and linked it back to this page! here’s the link – http://wp.me/p1cn3Q-q4