Head Soup with Bone Broth, Yogurt, and Egg Calories

Cook thoroughly cleaned head meat in bone broth until tender, then remove and shred the meat. Whisk yogurt and egg together, gradually whisk in some hot broth to warm the mixture, and stir it back into the pot without letting the soup boil hard.

Temper the yogurt and egg before adding them: whisk in hot broth a little at a time until the mixture is warm. Stir it into the soup gradually, then keep the heat low and avoid a rolling boil, which can make the mixture split.

The soup is usually made with sheep or lamb head, though some cooks use beef head. Once cooked, the edible meat is separated from the bones and returned to the broth; the exact cuts depend on how the head was prepared.

It tastes savory and rich from the slow-cooked meat and broth, with a tangy, creamy note from the yogurt and egg. Garlic, vinegar, lemon, and pepper can make it sharper, so the final flavor varies with the recipe.

Yes, it is a Turkish-style take on kelle çorbası, a traditional head-meat soup. Kelle soups are made in different parts of Turkey, but recipes vary in the meat used, whether they include yogurt and egg, and how they are seasoned.

Serve it hot, with lemon, garlic vinegar, or red pepper on the side if desired. Because the yogurt already gives the soup a tangy flavor, add acidic condiments gradually; bread is also a common accompaniment.

Refrigerate leftovers promptly in a covered container and eat them within a few days. Reheat the soup gently over low heat, stirring often; vigorous boiling can cause the yogurt-and-egg mixture to separate.

You can freeze it, but the yogurt-and-egg mixture may separate and become grainy after thawing. For better texture, freeze the cooked meat and broth before adding the yogurt and egg, then prepare and stir in the mixture after reheating.

No, it does not cure a cold. Its warm broth can be comforting and easy to sip, but the soup does not eliminate the infection; serve it as food rather than as a treatment.