İngredients:

- 1,5 l chicken bouillon (dissolve 4 spoons of chicken powder in 1,5 litres of boiling water)
- 1 turkish teaglass rice (app. 75 gr.)
- 2 cloves of garlic (or 3 if you prefer)
- 250 ml of (thick) yoghurt
- 1 piece of chickenbreast (or any piece actually)
- salt, pepper, dried mint
- 2 or 3 egg yolks
- Small knob of butter


Preparation:

- Bring the chicken bouillon to a boil, add some salt and (freshly crushed) pepper and the rice and 1 (or 2) crushed cloves of garlic
- Cut the chickenbreast into the smallest pieces possible
- Heat the butter in a frying pan, crush a clove of garlic a bove it and quickly stir fry the chickenpieces
- Add the pieces of chicken (with the butter and garlic) to your boiling soup and let simmer for 20 minutes.
- Beat the yoghurt a little bit just with a spoon and add the two yolks, keep on beating softly till its a smooth light yellow mixture. Stir some dried mint as you like.
- After twenty minutes, turn of the fire, take a glass of the soup and add to the yoghurt mixture
- Once the soup has cooled down a bit, add the yoghurt mixture and stir
- Put back on fire and heat up
- Your soup is READY

I really love this soup. Its easy, creamy and tasty. I always like the small yellow parts of egg, so before I add the yogurt mixture, I add one extra egg yolk to the boiling soup while stirring

Afiyet olsun

note: you can leave the whole chicken-part out. I once did it because there was 1 'useless' piece left and found the result to be tasteful. But in the soup I was taught there are no pieces of chicken really.

Can someone help me understand why yogurt is used in so many recipes in Turkey? Is this a Turkish thing or do other countries also use this ingredient. Most people I know eat yogurt mixed with fruit for breakfast or a snack. So it's hard for me to imagine yogurt mixed with chicken or any type of meat. I guess I will have to try cooking with it and find out for myself. Also is yogurt and yoghurt the same thing?

I think yoghurt and ayran are only things that we invented We are so proud of it, we use it everywhere we can.
İt is hard to think for any Turk eating yoghurt with something sweet. Even with fruit, sounds awkward for me. Try it with garlic, dried mint, cucumber, etc. You will love it

Also with meat. Anytime I have beef, or make a soup with beef, I have to yogurt with it.
And also, i use it when i make my borek to keep its soft. Better than using too much oil, its too greasy that way.

Ah ! I would fight millions of monsters just to taste a CACIK here.
It is that important for me.

They simply think that yoghurt is something with FRUIT or SUGAR.
No chance to find a plain yoghurt in all Asia.

they have fruit yogurt....why don't they have plain?
How horrible for you. How is the bread there?

Bread ?
What is bread ?
Everything is rice here. Boiled in water for some long time to make it sticky, and making it easy to hold with chopsticks.

Bread is mostly thought like a cookie in this culture.
Nothing to eat but to enjoy.