Lamb trotter soup (Paça çorbası)

1. Clean the lamb trotters thoroughly, singe and wash them, boil them for 5 minutes and drain.

2. Put them into 3 litres of fresh cold water, add salt and simmer covered over low heat for 3-3.5 hours until the meat and skin come off the bones.

3. Take out the trotters, pick the meat and skin off the bones and chop finely; strain the stock and return the meat to it.

4. Cook the flour in the butter for 1 minute, whisk it smooth with a little stock, pour into the soup and simmer for 5 minutes; season with pepper.

5. Whisk the egg yolks with the lemon juice, temper with hot soup, stir it into the soup and don't let it boil again; crush the garlic and mix with the vinegar.

6. Serve piping hot; everyone seasons theirs with garlic vinegar.

Tip: A rich, gelatinous soup, a classic of winter mornings. Butchers usually sell trotters ready-cleaned – ask them to split them in half so they cook faster.