ground white pepper 1 tsp. Bake 4 to 5 hours until meat is very tender and easily falls apart. black pepper, coarsely ground2 cups water  2 tsp. ","url":"https:\/\/www.unclejerryskitchen.com\/recipes\/lamb-and-yogurt-soup-finding-the-soul-of-turkish-cooking\/#mv_create_306_11"}],"nutrition":{"@type":"NutritionInformation","calories":"311 calories","carbohydrateContent":"22 grams carbohydrates","cholesterolContent":"92 milligrams cholesterol","fatContent":"16 grams fat","fiberContent":"2 grams fiber","proteinContent":"20 grams protein","saturatedFatContent":"6 grams saturated fat","servingSize":"1","sodiumContent":"122 grams sodium","sugarContent":"5 grams sugar","transFatContent":"0 grams trans fat","unsaturatedFatContent":"8 grams unsaturated fat"},"url":"https:\/\/www.unclejerryskitchen.com\/recipes\/lamb-and-yogurt-soup-finding-the-soul-of-turkish-cooking\/"} Yield: 8 servingsLamb and Yogurt Soup - Finding the soul of Turkish cooking Prep Time: 10 minutes Cook Time: 2 hours Total Time: 2 hours 10 minutes Print 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 Salt and pepper to tasteInstructionsPlace lamb, carrots, potatoes and cinnamon stick in a large, lidded pan. Remove lamb with a slotted spoon and place on a cutting board. Drop a comment and share. 1. Remove lamb with a slotted spoon and place Hungarian ground paprika, for serving2 tbsp. 1 Tbsp boiled rice. Add the egg yolk and lemon juice and whisk until thoroughly combined. Turkish food so far has been a wonderful and enlightening journey for my family,  one I’m glad we’ve taken together. fresh rosemary leaves, finely chopped  2 1/2 tbsp. Add the drained bulgur. This particular dish is my favorite so far. https://turkishfoodchef.com/turkish-yogurt-soup-yayla-corbasi Refrigerate for 24 hours.3. (Do you hear that, Ruhlman?). Do you have a favorite lamb dish? Pour in 8 cups water and bring to a boil over high heat. Using tongs, transfer the lamb shank to a clean cutting board. Using tongs, transfer the lamb shank to a clean cutting board. Lamb and Yogurt Soup - Finding the soul of Turkish cooking, Tutmac Corbasi: Yogurt Soup with Lamb Meatballs & Noodles, Herb Crusted Lamb Chops with Potato Medallions, How to Butcher a Turkey and Save Yourself a Ton of Money (How to Part Out a Turkey), The Ultimate Roast Turkey Recipe, Perfect for your Holiday Table, 1 1/4 pound lamb, on the bone (I used shoulder chops, but neck bones, shank, etc would work). 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. Salt, to taste. ground cumin  2 1/2 tsp. In a large saucepan, whisk the yogurt with the egg yolk and flour. Skim fat from pan juices and return shredded lamb to pan. Pour in 8 cups water and bring to a boil over high heat. (Bring … 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. It’s easily replicable in foodservice kitchens with its use of cost-effective, widely available ingredients such as lamb leg, yogurt, tahini and mint. Seal bag, remove air and rotate to completely coat lamb with marinade. Place lamb, carrots, potatoes and cinnamon stick in a large, lidded pan. salt2 tsp. Rock salt, to taste. Soups, -“Corba” in Turkish-, form a very important part of Turkish diet; almost every dinner, especially in cooler months, start with soup in Turkish households. ","position":1,"name":"Place lamb, carrots, potatoes and cinnamon stick in...","url":"https:\/\/www.unclejerryskitchen.com\/recipes\/lamb-and-yogurt-soup-finding-the-soul-of-turkish-cooking\/#mv_create_306_1"},{"@type":"HowToStep","text":"Cover and simmer for 1-1\/2 to 2 hours or until the lamb is nearly falling off the bone. 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. tahini 1/4 cup finely chopped garlic 2 tbsp. Melt your 2 tbsp. Yogurt Soup8 cups plain whole milk yogurt1 cup buttermilk  2 1/2 tbsp. ","position":5,"name":"in a deep bowl, whisk together the yogurt...","url":"https:\/\/www.unclejerryskitchen.com\/recipes\/lamb-and-yogurt-soup-finding-the-soul-of-turkish-cooking\/#mv_create_306_5"},{"@type":"HowToStep","text":"Reduce heat to low and pour in the yogurt mixture, stirring constantly until well combined. granulated sugar (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!Nutrition Information: Yield: 8 Serving Size: 1 Amount Per Serving: Calories: 311Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 92mgSodium: 122mgCarbohydrates: 22gFiber: 2gSugar: 5gProtein: 20g© Jerry Cuisine: Turkish / Category: Soups and Stews 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, Ladies and gents, I just received my copy of Cat Cora's Cooking from the hip.…, It's grilling time here in Northern California. Melt the butter in a small saucepan and stir in the kirmizi biber, paprika or chili flakes. For lamb marinade: Add oregano, rosemary and 2 1/2 tablespoons parsley to remaining yoghurt mixture. The amount of rice for this recipe is 1/2 cup which might not seem enough. ground Hungarian paprika 1 tsp. When cool enough to handle, coarsely shred the lamb meat and return it to the soup. ","position":9,"name":"Ladle soup into bowls and drizzle the pepper...","url":"https:\/\/www.unclejerryskitchen.com\/recipes\/lamb-and-yogurt-soup-finding-the-soul-of-turkish-cooking\/#mv_create_306_9"},{"@type":"HowToStep","text":"Serve immediately. Dollop some pesto onto each serving. Add the chicken stock and bring to a simmer. fresh oregano leaves, finely chopped 1 1/2 tbsp. A few fresh and dry mint leaves. salt 2 tsp. Keep warm until serving or cover and refrigerate.6. Heat oil in a large saucepan over medium heat. ground white pepper1 tsp. olive oil1 tbsp. Add the drained bulgur. ","position":8,"name":"Melt the butter in a small saucepan and...","url":"https:\/\/www.unclejerryskitchen.com\/recipes\/lamb-and-yogurt-soup-finding-the-soul-of-turkish-cooking\/#mv_create_306_8"},{"@type":"HowToStep","text":"Ladle soup into bowls and drizzle the pepper butter over the top. Pour in 8 cups water and bring to a boil over high heat. using ladle, slowly add about 1 1/2 cup of the rice and water to the yogurt and egg mixture and stir well after each addition. ","url":"https:\/\/www.unclejerryskitchen.com\/recipes\/lamb-and-yogurt-soup-finding-the-soul-of-turkish-cooking\/#mv_create_306_10"},{"@type":"HowToStep","text":"Share and Enjoy! Arrange 2 ounces warm, shredded lamb in middle of each bowl of soup. ladle in approximately 1 cup of the hot stock, whisking constantly so that the egg does not curdle. fresh lemon juice1 tbsp. Add more water to pan if necessary. Join over 3.000 visitors who are receiving our newsletter and learn how to optimize your blog for search engines, find free traffic, and monetize your website. Whisk in the stock and bring to a simmer over low heat, whisking occasionally. Butter in a pan, add your 1 tbsp. The flavor combinations sometimes seem odd, but the end result are dishes with flavors that can best be described as both ethereal and haunting. In rural Anatolia, it is very common for this yoghurt soup or the hearty red lentil soup to be eaten as breakfast , for a substantial meal, throughout the year. Cover and simmer for 1-1/2 to 2 hours or until the lamb is nearly falling off the bone. Prepare the yogurt sauce: Mix all ingredients in a small bowl. Once the rice is cooked and has broken into very small pieces, turn the heat off. Drizzle with oil and sprinkle with pepper. Store in the fridge. Add the egg yolk and lemon juice and whisk until thoroughly combined. Tasting this was like discovering the soul of Turkish cooking. 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. Pierce lamb with 1-inch incisions and insert slivers of garlic in openings. Rotate pan in convection oven one-half turn (180 degrees) after 2 hours of baking.5. After 24 hours, remove lamb from bag and discard remaining marinade. Prepare the filling: While the dough rests, combine lamb, onion, parsley and salt in a small bowl. This adds a mouth feel unlike anything I have previously eaten. Use remaining yoghurt mixture for lamb marinade.2. Add water to pan and cover with foil. When cool enough to handle, coarsely shred the lamb meat and return it to the soup. The creamy, flavor-packed yogurt soup features healthy Middle Eastern ingredients with a slant toward Turkish cuisine.