Turkish · Dinner
Turkish Wheat and Meat Soup
A hearty Anatolian soup of shredded lamb shoulder simmered with cracked wheat until the grains soften and thicken the broth, finished with a garlicky yogurt swirl and a sizzled paprika-butter drizzle. Rustic, tangy, warming, ladled hot with a wedge of bread for a village-style winter meal.
$4
15 minsPrep
90 minsCook
105 minsTotal
MediumLevel
Nutrition per serving
538Calories
38.4gProtein
25.8gFat
38.2gCarbs
6.8gSugar
6.4gFiber
1380mgSodium
139mgChol
12.2gSat Fat
782mgPotassium
165mgCalcium
5.1mgIron
2.8mcgVitamin B12
7.2mgVitamin C
high-fiber
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Trim excess fat from the lamb shoulder chunks and rinse the bulgur in a sieve under cold water until the water runs clear.
2
Simmer
Combine lamb, onion, and chicken stock in a small pot over medium-high heat; bring to a boil, then reduce to low and simmer covered for 60 minutes until the lamb is fork-tender.
3
Shred
Transfer the lamb to a plate, shred the meat off the bone with two forks, discard the bone, and return the shredded meat to the pot.
4
Simmer
Stir the rinsed bulgur, garlic, salt, and black pepper into the pot; simmer uncovered over medium-low heat for 25 minutes, stirring occasionally, until grains are soft and broth thickens to a light porridge consistency.
5
Whisk
In a small bowl, whisk the yogurt with the lemon juice until smooth to prevent curdling when it hits the hot soup.
6
Melt
Melt the butter in a small pan over medium heat with the paprika and dried mint for 1 minute, swirling, until the butter turns deep orange-red and smells toasted.
7
Finish
Remove the pot from the heat and stir a spoonful of hot broth into the yogurt mixture to temper it, then stir the tempered yogurt back into the pot until combined.
8
Plate
Ladle the soup into a bowl and drizzle the paprika butter over the top in a swirl before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in weight lamb shoulder
- 1/2 cup90g bulgur
- 4 cups960ml chicken stock
- 11 onion
- 4 cloves4 cloves garlic
- 1/2 cup120g plain yogurt
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp paprika
- 1 tsp1 tsp dried mint
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp lemon juice
