I recently started following a blog by Phil at Blogitandscarper. It's a great blog and I love this man's sense of humour...pop over and take a look.
One of his posts contained a recipe for Turkish Lamb and Lemon soup. It sounds delicious. I was sure it must have a Turkish name but I couldn't recall it. Phil has been googling it without success, so I asked Mr Ayak if he knew what the name is.
It's apparently called Paça. I decided to google the recipe but could only find it in Turkish, so to save myself some time I google-translated it. I thought you might like to see the result: The ingredients are straightforward but please read the instructions. This has given me the best laugh of the day!
Trotter soup seasoned (4 persons)
8 goat or sheep Paçası (cleaned)
6 Water Glasses Water
1 medium size onion (peeled bark, all the left)
2 cloves garlic
1 tea spoon of salt
2 soup spoon Refined oil
1 tea spoon Red Pepper
1 / 6 Lemon Juice Water Glasses
2 Egg Yolk
1 soup spoon of water
The familiar bell-bottomed soup with egg, seasoned trotters soup prepared by the addition of lemon and seasoning, as the winter season, starting dinner or drinks can be served at the end of the table
First, pants on fire Iron bristles slightly. Wash your legs pressed in plenty of water.
Large-sized legs in a pot, water, onion, garlic and salt put, a transport boil over medium heat. (Please take a perforated foam accumulated in the bucket above.) Lid off the pot, the soup cook for 4 hours.
Discipline to prepare a wide boiling pot of water to fill. Sit on top of a small bowl, into the egg yolks, lemon juice and 1 tablespoon water Place. Beat eggs for 2 minutes with wire. Take two cups of boiling soup of trotters, decency and stir well. To take the pot from the fire, removing the bowl from within, in the simmering soup pot dosing with good manners. . Once mixed, take soup pot from the fire. Pour the soup in a heated bowl. Serve service.
............I would however recommend you have a look at Phil's recipe here. It's a lot easier to follow!