Düğün Çorbası (Turkish Wedding Soup)

Method

Tap a step when it's done.

1. 1Put the meat, cold water and onion in a pot and skim the foam once it boils. Lower the heat, set the lid ajar and simmer for about 1.5 hours, until the meat falls off the bone (35-40 minutes in a pressure cooker).
2. 2Remove the meat, discard the bones and shred it finely. Strain the broth; you need about 1.5 l, so top up with hot water if necessary.
3. 3Return the broth and meat to the pot, add the salt and bring back to a boil, then turn the heat to the lowest setting.
4. 4In a bowl, whisk the yogurt, egg yolk, flour, lemon juice and cold water until completely smooth.
5. 5Whisk a ladle of hot broth into the yogurt mixture, then a second one. Once it's warm, pour it slowly into the pot while stirring constantly.
6. 6Heat the soup over medium-low heat, stirring all the time so nothing catches, until it boils, then cook for 5 more minutes. It should be lightly thick and silky.
7. 7Melt the butter in a small pan until foaming, take it off the heat and stir in the pepper flakes. Drizzle over each bowl, sprinkle with black pepper and serve.