Traditional Trotter Soup (Ayak Paça)

Ingredients

• 2 cleaned beef or lamb trotters (cut)Instead: lentils
• 2 liters water
• 4 cloves garlic (minced)
• 3 tablespoons flour
• 2 egg yolks
• Juice of half a lemon
• 2 tablespoons butterInstead: olive oil
• 1 teaspoon salt
• 1 teaspoon red pepper flakes

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Soak the trotters in cold water for 1 hour, drain, boil in boiling water for 10 minutes, and discard this water.

2. 2

   Add fresh water to the pot and simmer the trotters on low heat for about 3 hours until the meat falls off the bones.

3. 3

   Remove the boiled meat, shred it, discard the bones, and keep the strained broth aside.

4. 4

   In a separate bowl, whisk flour, egg yolks, and lemon juice to prepare the tempering.

5. 5

   Temper the mixture by adding a ladle of hot broth, then slowly pour it into the soup while stirring.

6. 6

   Add the shredded meat and minced garlic, then simmer for another 10 minutes.

7. 7

   Drizzle melted butter with red pepper flakes over the soup and serve hot.

Note. You can use a pressure cooker for faster meat separation and add bay leaves to the boiling water.