Wedding soup (Düğün çorbası)

1. Put the lamb shoulder in 2.5 litres of cold water, bring to the boil, skim and simmer covered for 1.5-2 hours until the meat falls off the bone.

2. Take out the meat, remove the bones and shred it finely; strain the stock and make it up to about 1.8 litres.

3. Cook the flour in the butter for 1 minute, whisk it smooth with a little stock, pour into the soup, return the meat and simmer for 10 minutes; season.

4. Whisk the egg yolks with the lemon juice, temper with hot soup a ladle at a time, then stir it into the soup; don't let it boil again.

5. Heat the butter with the chilli flakes until foaming.

6. Ladle into bowls and drizzle the red butter on top.

Tip: The opening course at Anatolian weddings, cooked in huge cauldrons. The egg and lemon liaison is the key: never boil the soup afterwards, or it will curdle.