Neck (Wedding) Soup Recipe

Ingredients:

For the Soup:
	Lamb Neck	1/2	Kilogram
	Dry Onion (Medium size)	1	Qty
	Bay Leaf (Dry)	2	Qty
	Water (Broth, If Any)	6	Cup
	Liquid Oil	2	Tbsp

For the Finishing:
	Egg Yolk	1	Qty

For the Dressing:
	Flour	2	Tbsp
	Lemon Juice (Fresh-squeezed)	1	Qty
	Fine Salt	1	Tsp

For the Sauce:
	Butter	2	Tbsp
	Powdered Red Pepper (Pain)	1	Tsp (large)
	Dried Mint	1	Tsp

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Instructions:

1. Wash the neck of the lamb in plenty of water and remove any excess fat. Take the oil in a pressure cooker and heat it. Seal the necks by sautéing them in oil.
2. Peel the onion, cut into 2 and add to the meat. Add bay leaves, black peppercorns and water and cook on medium setting for 30 minutes.
3. To season the soup, whisk the egg yolk, flour and lemon juice in a bowl until smooth.
4. Take the meat that is cooked and softened and separated from its bones, strain it through a wire strainer and finely chop the soup with your hands.
5. Put the filtered broth in the pressure cooker and heat it, add the shredded lamb meat.
6. Bring the boiling broth to low heat. Warm up the seasoning by adding a ladle of this water to the seasoning little by little. While continuing to whisk, pour the warm seasoning like a string and add it to the soup little by little.
7. Cook the soup you have added in the dressing, without bubbling, over low heat for 3-4 more minutes, stirring, and remove from the fire. If you boil it too much, the egg dressing may be cut off.
8. Prepare the sauce when you will serve your thickened soup. For this, melt the butter in a sauce pan. Lightly burn the ground red pepper in oil. Decorate the soups you bought in bowls with this oil and serve hot. Bon Appetit!

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Soup