Wedding Soup

Sample Dishes from Turkish Cuisine

Wedding Soup (
Düğün Çorbası)

Lamb with bone- -500 gr
Water6 cup1200 gr
Salt2 teaspoon12 gr
Flour1/3 cup35 gr
Egg1 piece50 gr
Lemon juice2 tablespoon20 gr
Margarine1 1/2 tablespoon15 gr
Red pepper1/2 teaspoon1 gr


Simmer meat in 4 cups of water in a large saucepan until tender. Remove from liquid; drain. Bone and dice. Stir in liquid. Add 1 cup of hot water. Season with salt. Cover and simmer gently. Combine beaten egg, lemon juice and flour, mixing well. Add 1 cup of cold water; stir. Blend in broth gradually stirring constantly. Simmer gently for 2-3 minutes. Remove from heat. Melt margarine in a skillet. Add red pepper stir. Sprinkle over soup. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy118 cal
Protein5,7 g
Fat8,3 g
Carbohydrates4,7 g
Calcium8 mg
Iron0,52 mg
Phosphorus57 mg
Zinc1 mg
Sodium810 mg
Vitamin A90 iu
Thiamine0,04 mg
Riboflavin0,06 mg
Niacin1,27 mg
Vitamin C1 mg
Cholesterol59 mg

Regional Characteristics:

It was served to guests during wedding ceremonies which lasted for days and nights. For this reason it is called "Wedding Soup".