DŁgŁn «orbasi

Product :paprika
Category : soups
Nº of Portions :6
Origin : Turkey
Source : From the book ?The Complete Middle East Cook Book? by Tess Mallos

Method :
Place lamb meat and soup bones in a large pot and add water, onion and carrot. Bring to a slow simmer, skimming when necessary. Add salt and pepper to taste, cover and simmer gently for 1 Ĺ hours until lamb meat is tender. Remove bones and discard. Lift out meat and cut into small pieces. Strain stock, return to pot and let it simmer gently. In a large pan melt butter and stir in flour. Cook gently for 2 minutes without allowing it to colour. Gradually add the hot stock, stirring constantly. When smooth and bubbling, let it simmer gently. Beat egg yolks in a bowl and gradually add lemon juice, holding back a little. Gradually beat in about 2 cups thickened stock, then pour into soup. Stir over gentle heat and return lamb pieces to soup. Heat gently, still stirring, until egg is cooked. Adjust flavour with lemon juice and add salt if necessary. Remove from heat. Combine, melted butter and paprika de la Vera Safinter.
Advice :
Serve soup in deep bowls and pour a little butter-paprika mixture into centre of each as garnish.
500 g boneless lamb stew meat
500 g lamb soup bones
8 cups water
1 onion quartered
1 carrot, quartered
Salt. Freshly ground black pepper
1/3 cup butter
Ĺ cup flour
3 egg yolks
2-3 tablespoons lemon juice
2 tablespoons melted butter
2 teaspoons paprika de la Vera Safinter

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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