Info    
Contact    
Site Map    
FAQ    

Home

Turkey

Sites

Tours

Hotels

Blue Cruise

F1 Turkey

Turkey Fairs

Services

ABOUT TURKEY
BRIEF   
Useful Info ::
Climate ::
Cusine ::
Traditional Art ::
Carpet ::
Culturel Art ::
Introduction Film of Turkey ::
HISTORY   
Prehistoric Period ::
Historic Period ::
Turkish Period ::
The Republic Period ::
MUST SEE   
Istanbul ::
Quick Search:

in tours 
in hotels


Subscribe to our newsletter
insert delete

News from Gurtour




Intro: Welcome to Istanbul
tursab gurtour qr code gurtour since
TURKEY   >  BRIEF   >> Cusine
Türkçe  
Turkish Cusine
SOUPS

SOUPS


  WEDDING SOUP
Ingredients
  8 glasses of meat broth
250 gr. mutton
500 gr. mutton bones
2 tablespoons of margarine
2 tablespoons flour
1 carrot
1 onion salt

Sauce
  2 egg yolks
  1/2 lemon (the juice only)

Dressing
  2 tablespoons margarine
  1 tablespoon red pepper


Preparation :
Cut the meat into small pieces. Scrape the carrot and peel the onion. Put the meat, the bones, the carrot and the onion into a saucepan with the meat broth and let it cook for 3 hours. The meat will get tender and split into pieces while cooking. Remove the bubbles occasionally with a skimmer. When the meat is cooked, strain the broth and strain into another saucepan. Cut the meat into very small pieces and put it in the broth.
Put the flour and margarine in a saucepan and saute. Stir the flour and margarine with a wooden spoon until they blend well. Pour the meat broth into this saucepan graduallly, add the salt, stir it, and bring to the boil.
Sauce :
Whip the egg yolks and lemon juice together in a chine bowl. Take some soup from the saucepan, mix it with the egg yolk and lemon juice, stir rapidly and pour it back into the saucepan.
Dressing :
Saute the red pepper with margarine in a pan. Pour soup into a serving bowl, put the dressing on top of and serve.







Home · Turkey · Sites · Hotels · Tours · Blue Cruise · Turkey Fairs · Incentives · Services · About Us · Contact · Site Map · FAQ · Links
G u r t o u r    2 0 1 2   ©
   Last update 2.December.2012 Thursday