Turkish wedding soup, called düğün çorbası, not to be mistaken for Turkish bride’s soup (ezorbelin çorbası), traditionally is served at weddings, but is an easy yet elegant meal for any occasion. This version is based on a recipe from Istanbul home cook Emine Nese Daglar, grandmother of chef Cagla Gurses. Lamb neck is the classic choice for Turkish wedding soup; we use easy-to-source shanks instead; if you prefer, beef shank works nicely, too. The shanks are simmered for a couple of hours, yielding a flavorful broth as a soup base, as well as shredded meat for stirring before serving. To lend a velvety feel, the soup is enriched at the finish with a combination of flour, yogurt and egg, and lemon juice is added for a little brightness. And as a final flourish, a garlicky, Aleppo pepper–infused oil and fresh herbs garnish individual bowlfuls.