| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Turkish | Soups/stews | 1 | Servings |
INGREDIENTS
| 18 | oz | Mutton, cut into small pieces |
| 1 | Onion | |
| 1 | Carrot | |
| 1/2 | tb | Salt |
| 7 | tb | Butter |
| 4 | tb | Flour |
| 3 | Egg yolks | |
| Juice of 1 lemon | ||
| Paprika |
INSTRUCTIONS
1- Put the meat, peeled whole onion and carrot into a saucepan and add 3 litres of water. Cover and cook on low heat for 2 hours until the meat is tender. 2- Take the meat out and tear it into very small pieces. Put them back into the saucepan. 3- Melt 4tbs of butter in a saucepan. Add the flour and brown it slightly for 2-3 minutes. Slowly add the stock stirring constantly. Pour it into the soup. Cover and let simmer. 4- Put 3 egg yolks in a bowl. Add the lemon juice and beat well. Go on beating vigorously with afork, while adding little by little boiling soup with the help of a ladle. Add this mixture to the soup and turn the heat off. Pour it into a soup serving dish. 5- Heat 3 tbs of butter. Remove from heat and add the paprika. Pour it over the soup and serve at once. Posted to MM-Recipes Digest V4 #277 by roy@indy.net (Roy) on Oct 22, 1997
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