Turkish Food Recipes |
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VERY EASY chicken-yoghurt soup
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1. |
30 May 2007 Wed 10:17 pm |
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.
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2. |
31 May 2007 Thu 07:30 pm |
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?
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3. |
31 May 2007 Thu 07:32 pm |
Quoting teaschip1: Can someone help me understand why yogurt is used in so many recipes in Turkey? |
You should just try it and you'll get your answer It's delicious with many dishes.
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4. |
31 May 2007 Thu 07:41 pm |
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
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5. |
31 May 2007 Thu 07:45 pm |
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.
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7. |
31 May 2007 Thu 08:28 pm |
they have fruit yogurt....why don't they have plain?
How horrible for you. How is the bread there?
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8. |
31 May 2007 Thu 08:53 pm |
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.
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9. |
31 May 2007 Thu 09:08 pm |
Quoting SunFlowerSeed: Bread ?
What is bread ?
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In every language "bread" means either Jean Valjean or Marie Antoinette!
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10. |
01 Jun 2007 Fri 11:51 pm |
Quoting panta rei: Quoting SunFlowerSeed: Bread ?
What is bread ?
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In every language "bread" means either Jean Valjean or Marie Antoinette! |
Very clever....too bad you can't sing though...
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