This hearty, old-fashioned lamb soup is the kind of dish that brings comfort with every spoonful — rich, savory, and gently spiced, with tender meat and soft rice in a light, creamy broth. It’s a perfect way to turn a simple cut of lamb into something rustic yet refined.
Serves 4–6
Ingredients:
1 lamb head (or about 2 lbs of lamb with bone)
½ cup rice
½ cup oil
1 ½ tablespoons flour
1 cup milk or ½ cup yogurt mixed with a little lemon juice or crumbled feta
½ teaspoon sweet paprika
Salt and black pepper, to taste
A few whole peppercorns
Fresh parsley, chopped
Instructions:
Cook the lamb:
Rinse the lamb well and place it in a large pot with enough water to cover. Bring to a boil, season with salt and add the peppercorns. Simmer until the meat begins to fall from the bone.
Prepare the broth:
Remove the lamb head (or meat) from the pot, separate the meat from the bones, and strain the broth.
Add rice and season:
Return the strained broth to the pot and add the rice and chopped meat. Cook until the rice is tender.
Thicken and season:
In a small bowl, mix the flour with paprika and a little oil to make a smooth paste. Stir this into the soup and cook for a few more minutes until slightly thickened.
Finish and serve:
Taste for seasoning, add salt and pepper if needed, and sprinkle with fresh parsley. Before serving, stir in a bit of warm milk or a spoonful of yogurt mixed with lemon juice for a bright, creamy finish.
