Dugun corbasi (wedding soup)

8 servings

Ingredients

Quantity Ingredient
6 tablespoons Butter; cut into 1/4 inch
;bits and clarified
1 pounds Veal, lean, boneless; or
;lamb, preferably from the
;leg, cut into 1/4 inch dice
¼ cup Flour
5 cups Water
1 small Onion; peeled
1 teaspoon Salt
Black pepper; freshly ground
3 Egg yolk
2 tablespoons Lemon juice, fresh
2 tablespoons Butter; melted
¼ teaspoon Paprika
⅛ teaspoon Ground cinnamon
2 tablespoons Mint, fresh; finely cut or
;1 tablespoon of dried mint

Directions

In a heavy 3 to 4 quart casserole, heat the butter over moderate heat until a drop of water flicked into it sputters instantly. Add the meat and brown it, tossing the pieces about with a spoon and regulating the heat so that they color deeply and evenly with out burning. Stir in the flour, and cook until the flour colors lightly.

Pour in the water and, still stirring, bring to a boil over high heat. Add the onion, salt and a few grindings of pepper, reduce the heat to low, and simmer partially covered for 30 minutes, or until the veal is tender. Discard the onion.

In a small bowl, beat the egg yolks with a whisk or rotary beater until they thicken slightly. Add the lemon juice, then beat in about ¼ cup of the simmering soup. Pour the mixture into the casserole, stirring constantly, and simmer until the soup thickens enough to coat the spoon heavily. Do not let it come to a boil. Remove the soup from the heat, cover tightly and let it stand at room temperature for 4 or 5 minutes. Just before serving, combine the melted butter, paprika and cinnamon and stir them into the soup. Taste for seasoning. Ladle the soup into a heated tureen or individual soup bowls and garnish with mint.

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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 01-08-95 (1628)

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