Beykoz Paça (Seasoned Lamb Feet Soup) Recipe

Ingredients:

For the Soup:
	Lamb Foot (Trousse) (Cleaned)	4	Qty
	Dry Onion (Medium size)	1	Qty
	Garlic	1	Clove
	Bay Leaf	2	Qty
	Salt (Rock)	1	Tsp (large)

For the Dressage:
	Yogurt	3	Tbsp
	Flour (Heaping)	1	Tbsp
	Egg Yolk	1	Qty

For the Sauce:
	Garlic (crushed)	2	Clove
	Vinegar	1	1/3 Cup
	Butter	2	Tbsp
	Chili Pepper	1	Tsp (large)

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Instructions:

1. Rinse the cleaned (frozen) legs with plenty of water and soak them in water to which you add 1 spoon of vinegar.
   
2. Peel and wash the onion and garlic and chop them roughly. Put the washed and drained leg, onion, garlic and bay leaves into the pot and add 5-6 glasses of cold water.
   
3. Put your pot on the stove and add 1 teaspoon of rock salt. First, cook on medium heat, then over low heat when it starts to boil, for at least 4-5 hours, until the legs are completely soft and fall apart. (If you don't have much time, you can also cook it in a pressure cooker, but for more collagen, slow and long cooking is recommended)
4. For the dressing, whisk the egg yolk, yoghurt and flour in a bowl until you get a smooth consistency.
   
5. To prevent the soup from curdling, add 1 ladleful of hot water from the cooked soup to the marinade, slowly and while continuing to stir.
6. Bring the soup to a very low heat. Add the seasoning little by little, cook for another 1-2 minutes and remove from the heat.
   
7. For the sauce, add vinegar to the crushed or finely chopped garlic. Melt the butter and fry the red pepper flakes. Flavor your soups in serving bowls with vinegar and garlic sauce,
8. Finally, serve hot by drizzling hot pepper butter over them. Healing and bon appetit!
   
9. Note: If you remove the foam and the kefin that accumulate on the trotters with a perforated ladle while they are boiling, your soup will retain its white color.

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Soup Beef & Lamb