Konya tarragon soup
Ingredients
- 500 gDiced lamb
- 1,000 gWater
- 250 gStrained yogurt
- 15 gWheat flour
- 50 gEgg
- 20 gTarragon
- 15 gSalt
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water54%
- Diced lamb27%
- Strained yogurt14%
- Egg 3%
- Tarragon 1%
- Salt 1%
- Wheat flour 1%
Ingredients by weight, heaviest at the bottom.
Method
Put the meat and water in a pot and boil until the meat is tender, then shred it into small pieces. If the liquid has reduced, top up with hot water to about 1 litre.
Whisk the yoghurt, egg and flour with about 250 ml of the cooking liquid from the meat until smooth. Add the tarragon, finely chopped if fresh or crumbled if dried.
Add the mixture little by little to the boiling meat and water. Add the salt last.
Let it come to a boil a few times, ladle into bowls and serve hot.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1114 (Konya Büyükşehir Belediyesi)Accessed: November 3, 2026
Last changed: November 1, 2026