Balık Çorbası
Fish Soup

Instructions
To make the fish stock
2 whole Red gurnard or grey mullet, scaled, cleaned
10 cups Water
1 Yellow onion, peeled, roughly chopped
1 bunch Parsley,roughly chopped

For the soup
1 Celeriac, medium size, peeled and cut into cubes
2 Carrots, peeled, cut into cubes
1 Potato, peeled and cut into cubes  
1 tbsp. White rice, washed and drained
2 tsp. Salt
½ tsp. Black pepper

For the slurry
3 Egg yolks
4 tbsp. Lemon juice

For service
1 Lemon, cut into 4 wedges
¼ bunch Parsley leaves, finely chopped

Instructions
Boil the fish in a large pot with onions, parsley and 10 cups of water for about 25 minutes, until the fish is cooked. Remove the fish and strain the stock. Remove the head, tail, skin, bones and gills from the meat, cut into bite size pieces and set the meat aside.  Place the strained stock back into the pot and add celeriac, carrots, and salt, cook over low heat for about 10 minutes, then add the potatoes. Finally add the fish and cook until the vegetables have softened. In a bowl whish the egg yolks and lemon juice, together with a ladle full of hot fish stock. Pour this mixture back into the soup pot; cook for another 5 minutes and then serve the soup with chopped parsley and lemon wedges.

Şehriyeli Tavuk Çorbası
Chicken Soup with Vermicelli

Ingredients
2 pieces of Chicken breast, boiled and pulled
10 cups of Chicken stock
½ cup Vermicelli
2 tsp. Salt
1 tsp. Black pepper

For service
1 Lemon, cut into 4 wedges

Instructions
Empty the chicken stock into a soup pot, add the chicken pieces, vermicelli and salt. Cook until the vermicelli is softened. Take off the heat, add black pepper and serve with lemon wedges.
Not: If you wish to add slurry, whisk 1 egg yolk with juice of 1 lemon and add into the soup very slowly. Do not boil the soup, and eat right away.

Domatesli Arpa Şehriye Çorbası
Tomato Soup with Orzo

Ingredients
10 cups Chicken stock or vegetable stock
½ cup Orzo
2 Tomatoes, peeled, grated
1 tbsp Tomato paste (optional)
3 tbsp. Olive oil
¼ bunch Parsley leaves, finely chopped
2 tsp. Salt

Instructions
Boil the chicken or vegetable stock in a pot. In a small pan sauté the grated tomato with olive oil, add the tomato paste if you are using and continue sautéing for another 5-6 minutes. Then add this to the boiled stock along with orzo and salt. Cook until the orzo has softened.  Serve with chopped parsley.

Karalahana Çorbası
Kale Soup

Ingredients
1 bunch Kale, trimmed and roughly chopped
10 cups Water
1 Yellow onion, medium size,
5-6 cloves of Garlic, finely chopped
½ cup Cracked corn
1 tbsp. Corn flour
1 cup Cranberry or white bean, boiled
2 tbsp. Butter
1 tbsp. Tomato paste
1 tbsp. Pepper paste
2 tsp. Salt

Instructions
Boil the kale in 10 cups of water, until slightly softened. Strain and set the cooking liquid aside. In the same pot, sauté the onions in butter until softened. Add corn flour, then both pastes and continue sautéing.  Add the kale, cooking water, then cracked corn, beans and salt. Cook until the cracked corn has softened.

Paça
Lamb’s Trotters Soup

Ingredients
6 Lamb’s trotters, cleaned and trimmed
10 cups Water
2 cloves of Garlic, chopped
2 tsp. Salt

For the Slurry
1 Lemon, juiced
4 tbsp. Flour
2 Eggs

Instructions
In a large pot, cook the trotters with garlic and 10 cups of water for about 2 hours, until the trotters have completely softened. Strain the stock and set aside. Take off the bones from the tortters and cut the meaty part into bite size pieces. Add the meat back into the stock. In a bowl whisk the eggs, with lemon juice and flour, add a ladle of hot stock and pour this back into the soup pot, cook for another 5 minutes then take off the heat and serve.