Terbiyeli Paça Çorbası: A Traditional Turkish Delight

Instructions

• 1-Prepare Trotters

  Soak the lamb trotters in cold water for an hour to clean thoroughly.

• 2-Cook Trotters

  In a large pot, combine trotters, onion, garlic, bay leaves, peppercorns, and salt. Cover with water. Bring to a boil, then simmer for about 2-3 hours until the meat is tender and falling off the bones.

• 3-Prepare Terbiye

  In a bowl, whisk together the egg yolks and lemon juice until well combined.

• 4-Strain and Shred

  Remove the trotters from the broth. Strain the broth to remove solids. Shred the meat from the trotters, discarding bones and tough parts.

• 5-Combine Meat and Broth

  Return the shredded meat to the strained broth and bring to a simmer.

• 6-Add Terbiye

  Slowly add a few tablespoons of hot broth to the terbiye mixture to temper it, then gradually stir it into the soup.

• 7-Final Simmer

  Let the soup simmer for another 10-15 minutes. Adjust seasoning.

• 8-Serve

  Serve hot, garnished with fresh parsley and a sprinkle of crushed red pepper.

• Conclusion

  Terbiyeli Paça Çorbası is more than just a soup; it's a journey through the rich tapestry of Turkish culinary traditions. It's perfect for those who appreciate a deep, meaty flavor and a touch of tanginess from the terbiye.