Turkish cuisine · Soups & Stews

Miyane Çorbası

Delicate Anatolian soup made from a light flour roux with chicken broth, bound with egg-lemon terbiye and paprika butter.

Ingredients · for 4 servings

• 70 g butter
• 4 tbsp flour
• 1.2 l strong chicken broth
• 2 egg yolks
• 1 lemon
• 100 ml cream
• 1 tsp paprika powder
• 1 tsp dried mint
• Salt, white pepper

Instructions

1. Heat the broth in a pot and keep hot; squeeze the lemon and have the egg yolks ready in a small bowl.
2. Melt 50 g of the butter in a second pot over medium heat, stir in the flour and cook lightly for 3–4 min., stirring, until the roux smells nutty but stays pale.
3. Gradually whisk in the hot broth so no lumps form, and simmer the soup gently for 8–10 min. until slightly thickened.
4. Whisk the egg yolks with lemon juice and cream, slowly stir in two ladles of the hot soup to temper the terbiye gently.
5. Add the terbiye to the pot while stirring and let the soup thicken over the lowest heat for 2–3 min. without bringing it back to a boil; season with salt and white pepper.
6. Let the remaining butter foam briefly with paprika and mint and serve the soup in deep bowls drizzled with it.