Käännämme tämän reseptin kielellesi... Sivu päivittyy automaattisesti.
Shqeto me Mish të Permetit
Permet Lamb Soup
A comforting and flavorful lamb soup originating from the city of Përmet in southern Albania. This soup is known for its rich broth, tender lamb, and a unique creamy finish achieved with a milk, egg, and lemon mixture.
🧂 Ainekset
- 700 g Lamb shoulder or leg(cut into bite-sized pieces)
- 30 g Unsalted butter
- 1 tbsp Olive oil
- 1 large Medium onion(finely chopped)
- 1 tbsp All-purpose flour
- 300 ml Whole milk
- 1 large Egg yolks
- 1 large Egg whites
- 0.5 Lemon(juice of)
- 2 tbsp Fresh parsley(finely chopped, for garnish)
- Salt(to taste)
- Black pepper(to taste)
👨🍳 Ohjeet
- 1
Season the lamb pieces with salt and pepper. In a large pot, heat butter and olive oil over medium heat. Add the finely chopped onion and sauté until golden, about 3-4 minutes.
- 2
Add the lamb pieces to the pot and stir-fry until browned on all sides. Add the flour and cook, stirring constantly, for 3-4 minutes until golden.
- 3
Gradually whisk in the milk, ensuring no lumps form, until a smooth cream is created. Add about 1.5 liters of warm water, bring to a boil, then reduce heat, cover, and simmer for 50-60 minutes, or until the lamb is tender. Add more water if needed.
- 4
While the soup simmers, prepare the egg mixture. In two small bowls, separate the yolk from the white of the egg. Beat the egg white until a white foam forms.
- 5
Add the egg yolk to the beaten egg white and mix to create a homogeneous mixture. Stir in the lemon juice.
- 6
Once the lamb is cooked, remove the pot from the heat. Let it cool slightly for a few minutes. Gradually whisk the egg and lemon mixture into the soup, stirring constantly to prevent curdling.
- 7
Return the soup to low heat for about 5 more minutes, stirring gently. Do not let it boil. Season with salt and pepper to taste.
- 8
Serve hot, garnished with finely chopped fresh parsley.
💡 Ammattilaisvinkit
- ✓For a richer flavor, use lamb on the bone and remove the meat after cooking to add back to the soup.
- ✓Ensure the soup is not boiling when adding the egg mixture to prevent scrambling.
- ✓Adjust the amount of lemon juice to your preference for tartness.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add a handful of small soup pasta during the last 30 minutes of simmering.
- Include diced carrots or celery for added vegetables.