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Chicken Terbiyeli Soup
submitted by Christiane Bilezikian Potts
2 quarts chicken broth
1/2 cup fine noodles or 1/4 cup long grain white rice
1/4 cup chicken, cut into small pieces
1 egg
1/4 cup lemon juice
salt and pepper to taste
Bring broth to a boil and add noodles or rice. Simmer until tender. Remove from burner. Add chicken pieces
Beat egg and lemon juice together. Add a few spoon of chicken broth to the egg mixture to temper and mix well. Return the broth and egg mixture to the broth, stirring constantly so it will not curdle. Season to taste.
Lentil Soup
submitted by Eliza Bakamjian
1 cup dried red lentils
4 cups of chicken or beef broth
2 cups of water
1/4 cup olive oil
2 medium onions sliced thinly
2 teaspoons fresh lemon juice
1 tablespoon chopped parley or fresh tarragon for garnish
1/2 teaspoon cumin
Salt and pepper to taste
Wash the lentils well in cold water. In a large pot heat the olive oil over moderate heat. Add the onions and sauté until golden. Add cumin and sauté a few more minutes. Add remaining ingredients except lemon and herbs and cook until lentils turn yellow- transparent (about 30 minutes). Remove from heat, add lemon and herbs and serve.
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