Kelle Paça Çorbası

Name: Kelle Paça Çorbası
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Turkish
Ingredients: 2 lbs lamb shanks, cleaned; 8 cups water; 1 tsp salt; 2 egg yolks, whisked; 3 tbsp fresh lemon juice; 6 garlic cloves, minced; 2 tbsp red wine vinegar; 2 tbsp olive oil; 1 tsp red pepper flakes

A rich Turkish garlic lamb soup thickened with egg yolk and lemon, served with spicy butter sauce.

140 minMediumServes 6340 cal/serving

TurkishSoupStovetopHigh ProteinLow CarbKetoGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeCorn-Free

Ingredients

2 lbs lamb shanks, cleaned
8 cups water
1 tsp salt
2 egg yolks, whisked
3 tbsp fresh lemon juice
6 garlic cloves, minced
2 tbsp red wine vinegar
2 tbsp olive oil
1 tsp red pepper flakes

Instructions

1

Place 2 lbs cleaned lamb shanks and 1 tsp salt into a pot with 8 cups water and simmer until meat is tender and internal temperature reaches 165°F, about 90 minutes.
2

Shred cooked meat from bones, strain broth, and return meat to strained broth.
3

Whisk 2 whisked egg yolks and 3 tbsp fresh lemon juice together, temper with broth, and stir back into pot.
4

Mix 6 minced garlic cloves and 2 tbsp red wine vinegar in a bowl to make garlic sauce.
5

Heat 1 tsp red pepper flakes in 2 tbsp olive oil and drizzle over soup with garlic sauce.

Questions

How long does Kelle Paça Çorbası keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Kelle Paça Çorbası?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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