Now let’s use the lemon-egg sauce you’ve just mastered in something called sehriye corbasI – a vermicelli soup with lots of opportunity for creativity!  Anne (=Turkish word for mom) taught this recipe to me with a beef base, but you can also use chicken and chicken broth, carrots, celery, etc. – the sky’s the limit!

Ingredients

• ¼ cup ground beef
• 3 tbpsn olive oil
• 2½ tsp salt
• 6 cups water
• ½ cup vermicelli (broken up angel hair works well, too, and gives the kid something fun to do in the kitchen!)
• lemon-egg sauce ingredients

Instructions

1. in a large sauce pan, break beef and sauté in olive oil and 1 tsp salt on high until pink is gone
2. add 1 tbspn tomato paste, incorporate into the beef, sauté on medium heat for another minute
3. add 6 cups water, 1 to 1½ tsp salt, bring to a boil
4. add ½ cup vermicelli, cook pasta just until al dente
5. in a separate bowl, prepare the lemon-egg sauce
6. warm the lemon-egg sauce slowly by adding/whisking small amounts of soup to it, then add it all back to the soup

(sous chef not included)