Düğün Çorbası

A rich lamb and yogurt wedding soup finished with a paprika-butter tarka, served at Turkish celebrations.

Ingredients

• 500g beef sirloin
• 1 cup simit rings
• a handful of sliced scallions
• a pinch of ground cumin
• 3 tbsp unsalted butter
• 2 cucumber, chopped
• a handful of fresh mint, chopped
• a drizzle of lemon wedges
• 400ml chicken stock
• 1 1/2 tsp Aleppo pepper
• 2 red onions, chopped

Instructions

1. 1

   Heat unsalted butter in a large pot over medium heat and cook the finely chopped red onion and minced garlic gently until soft and fragrant.

2. 2

   Stir in the dried mint and Aleppo pepper, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the ground lamb and baby potatoes, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the ground lamb is tender, about 1 hr.

6. 6

   Stir in the bulgur wheat and continue simmering for a few minutes more, until heated through.

7. 7

   Finish with the lemon wedges and adjust the seasoning to taste.

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