ÍSKEMBE ÇORBASI Tripe soup To serve 5 1lb. tripe, 1 onion, 1 clove of garlic, 1 cup flour, 2 eggs, 4 cups water, 1 teaspoon salt, 1 tablespoon vinegar. After you washed the tripe, boil in a casserole with the onion for 20 minutes, take the tripe another cup and discard the onion. In a small bowl, beat the egg with the flour and pour the mixture into the casserole, stirring constantly and simmer until the soup thickens enough. Do not let it come to boil. Add the diced tripe to the soup and cook 5 more minutes before serve with copped garlic in vinegar. YAYLA CORBASI Rice soup with yogurt and mint. To serve 6 6 cup beef or chicken stock, 1 table spoon flour, ½ cup rice, 2 cup plain yogurt, 1 egg, 1 teaspoon mint. In a 3 quart casserole, start to cook the rice with chicken or beef stock. In another bowl mix the flour, egg and yogurt. Beat about ¼ cup simmering soup in this mixture. Then ½ cup and finally 1 cup in the mixture. Pour the mixture into the casserole, stirring constantly and simmer until the soup thicken enough. Just before serving combine the mint and stir them into the soup. Dügün ÇORBASI Wedding Soup To serve 6 6 table spoons butter, cup into ¼ inch bits and clarified; 1 pound lean boneless veal or lamb, preferably from the leg, cut into ¼ inch dice; ¼ cup flour; 5 cup water; 1 small onion, peeled; 1 teaspoon salt; Freshly ground black pepper; 3 egg yolks; 2 tablespoons fresh lemon juice; 2 tablespoon melted butter; ¼ teaspoon paprika; ¼ teaspoon ground cinnamon; 2 tablespoons finely cut fresh mint or 1 tablespoon dried mint. In 4 quart pan, heat the butter over medium heat. Add the meat and brown it. Toss the pieces with spoon so that they cook deeply and evenly without burning. Stir in the flour, and cook until the flour colors lightly. Pour in the water and, still mixing, bring to a boil over high heat. Add the onion, salt and pepper, lower the heat and simmer, partially cover for 30 minutes. Discard the onion. In a small bowl, beat the egg yolks until they thicken. Add the lemon juice, then beat in about ¼ cup of the simmering soup. Pour the mixture in the pan, mix constantly until to feel spoon heavily. Do not let it boil. Take the soup from the heat, cover and let it 5 minutes. Before serving, combine the melted butter, paprika and cinnamon and mix them into the soup. Pour the soup into bowls and garnish with mint.