Bone Broth Soup

Put the butcher-cleaned bones into a deep stockpot and add the cold water. The water should cover the bones by ¾–1 ¼ inches; use a suitably narrow pot and add a little more if needed. Bring to a boil over medium-high heat, then reduce promptly to a gentle simmer. Skim off the foam that rises during the first 20–30 minutes.

Partly cover and simmer very gently for 4–6 hours. Check regularly and add hot water as needed to keep the bones submerged. Do not leave the stove unattended. The broth should smell savory, with the connective tissue softened and marrow loosened; a hard rolling boil is unnecessary.

Maintain a quiet simmer with small occasional bubbles, rather than a vigorous boil.

Lift out the bones with tongs. Carefully strain the broth through a fine sieve lined with damp clean muslin into a heatproof vessel; do not press bone debris through. Discard the bones and solids. Skim excess surface fat. Measure 1 cup strained broth per serving into a clean saucepan, adding hot water if short. If there is extra broth, cool and refrigerate it promptly for another use.

Add the crushed garlic to the measured broth. Bring to a gentle simmer and cook for 5 minutes.

In a bowl, whisk the yogurt, egg yolk, flour and lemon juice until completely smooth. Slowly whisk in two small ladlefuls of hot broth, one at a time, to warm the mixture. Turn the saucepan heat low and pour in the warmed mixture in a thin stream while stirring continuously.

Cook on low heat for 8–10 minutes, stirring along the bottom, until the flour is cooked and the soup lightly coats a spoon. Allow only a gentle simmer, never a vigorous boil. Check that the soup reaches at least 160°F after adding the egg. Taste and add salt gradually.

The soup should be smooth and pourable, with no raw-flour taste; the egg-thickened mixture must reach 160°F.

Ladle into bowls. If using, sprinkle with the dried mint and pul biber just before serving.

Divide leftover soup and any reserved broth into shallow containers and refrigerate promptly at 40°F or below, within 2 hours of cooking (1 hour above 90°F). Use within 3–4 days. Reheat only the portion needed, stirring until it reaches 165°F throughout. For making ahead, the unthickened broth can be chilled first; bring it back to a simmer before adding the freshly prepared terbiye.