Wedding Soup(Düğün Çorbası)
classic
A ceremonial soup made with bone broth thickened with a lemony egg mixture; its name may refer to different ingredients depending on the region.
The mixture is tempered with warm water before being added; the lemon should not overpower the broth.
- Region
- Türkiye
- Category
- Soups
- Taste
- in its own juiceswith lemonegg-lemon tempered
- Season
- all yearwinter
- Occasion
- special occasionshared table
- Service
- tradesman's eateryhome style
Where to eat ↓4 Michelin matches
Table balance
Taste: sour
- Alongside
- Plain rice or fresh bread rounds the acidity and steadies the plate.
- Afterwards
- Soup opens the meal: if a heavy main follows, keep its portion smaller.
Suggestions are about taste balance, not health or nutrition advice. Scores are derived from each record's own flavour description.
Shortcuts worth knowing
Pick the good one
In an egg-lemon soup the lemon goes in last. Boiled after that, the mixture splits and turns grainy.
Right time
Tripe and head soups belong to the morning counter; late in the day you get the reheated pot.
Where this dish is made best
No match verified by field assessment yet — we never invent scores; assessments will be added with field evidence.
Directory venues serving this cuisine
- 01 Adana Cadde Kebap · Bostancı — directory match
- 07 Midye — directory match
- 07 Simit Fırını — directory match
- 100. Yıl Lahmacun — directory match
- 100. Yıl Pide Kebap Salonu — directory match
- 288 Restoran & Kafe — directory match
An alphabetical directory based on each venue's own cuisine declaration; not an assessment. Data: © OpenStreetMap contributors.
From the Michelin selection
distinguished- Turk Fatih Tutak · İstanbul — two Michelin stars + Green Star
- Araf İstanbul · İstanbul — one Michelin star
- Mikla · İstanbul — one Michelin star
- Neolokal · İstanbul — one Michelin star
Venues serving this cuisine, distinguished in the Michelin Guide 2026 selection. An external distinction; not a GustoScore assessment. Full selection
These are also easy to miss
- Why does yogurt split in a cooked dish?
Heat breaks the structure holding yogurt's proteins together and it separates into solids and whey. The fix is tempering: mix the yogurt with egg or flour, warm it gradually with hot broth, and never let it boil.
- How do meal times change in Ramadan?
In Ramadan most restaurants stay open all day; what changes is the evening. At sunset comes iftar, and for that half hour everywhere is full. To find a table at iftar you need a reservation or an early arrival; after iftar the tables are laid a second time.