🇹🇷 Turkey · Food
Wedding Soup (Düğün Çorbası)
By eatmundo · July 5, 2026
Creamy, comforting, and deeply flavorful, Düğün Çorbası is a traditional Turkish soup often served at celebrations. It features tender lamb simmered in a rich broth, thickened with a delicate yogurt-egg liaison and finished with a vibrant mint-paprika butter. A truly warming and elegant dish that embodies Turkish hospitality.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by dicing 500g of lamb shoulder into 2cm cubes. Place the lamb in a large pot with 2 liters of cold water, season lightly with 1 teaspoon of salt, and bring to a boil. Skim off any foam that rises to the surface, then reduce heat and simmer gently for 60-90 minutes, or until the lamb is very tender and easily shredded.
- 2
Once cooked, carefully remove the lamb pieces from the broth and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, ensuring all impurities are removed. You should have approximately 1.5 liters of clear lamb broth.
- 3
In a separate bowl, prepare the liaison (terbiye) by whisking together 200g of plain yogurt, 1 large egg yolk, and 2 tablespoons of all-purpose flour until completely smooth and lump-free. Gradually temper this mixture by slowly adding 1 cup of the warm lamb broth, whisking continuously to prevent the egg from scrambling.
- 4
Pour the tempered yogurt mixture back into the main pot with the remaining warm broth, whisking constantly over medium heat. Bring the soup to a gentle simmer, allowing it to thicken slightly; this usually takes about 5-7 minutes. Make sure to keep stirring to prevent it from sticking or curdling.
- 5
Shred the cooked lamb into small pieces and add them back to the simmering soup. Taste and adjust seasoning with additional salt and black pepper as needed. Let it simmer together for another 5 minutes to allow the flavors to meld beautifully.
- 6
For the fragrant topping, melt 3 tablespoons of unsalted butter in a small pan over medium heat. Once the butter is melted and foamy, add 1 tablespoon of dried mint and 1 teaspoon of sweet paprika. Stir quickly for about 30 seconds until the mint is fragrant and the paprika has bloomed, creating a vibrant red oil; be careful not to burn the spices.
- 7
Ladle the hot Düğün Çorbası into individual serving bowls. Drizzle a generous spoonful of the aromatic mint-paprika butter over each portion just before serving. For an extra touch, you can add a finely minced clove of garlic to the butter mixture in the last 10 seconds of cooking.
Frequently Asked Questions
Which cut of lamb is best for Wedding Soup, and why?+
Lamb shank or neck are ideal for a rich broth and tender meat, as they contain bones and connective tissue that add depth. Boneless leg or shoulder can also work, but the broth might be less robust.
How can I prevent the yogurt-egg mixture from curdling in Düğün Çorbası?+
To prevent curdling, temper the yogurt-egg-flour mixture by slowly whisking in a few ladles of hot broth from the pot before adding it back to the soup. Always maintain a low simmer and avoid boiling once the mixture is incorporated.
What is the ideal consistency for Wedding Soup, and how do I achieve it?+
The soup should be creamy but not overly thick, resembling a light bisque. If it's too dense, thin it with more hot water or broth; ensure the flour in the tempering mixture is lump-free for a smooth finish.
Can Wedding Soup (Düğün Çorbası) be made ahead of time or frozen?+
Wedding Soup is best enjoyed fresh, but you can refrigerate it for 2-3 days and reheat gently over low heat. Freezing is generally not recommended as the yogurt and egg can separate upon thawing, affecting the texture.
Mundo Match
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