Kurdish Soup Dowjic Recipes

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KURDISH SOUP DOWJIC

Make and share this Kurdish Soup Dowjic recipe from Food.com.

Provided by Stacia_

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8



Kurdish Soup Dowjic image

Steps:

  • Brown chicken in large pan or stockpot.
  • Add stock and lemon juice. Bring to boil, add rice, turn down to low, and simmer until chicken is cooked through (just barely simmer--basically you're poaching the chicken, it should take about 10 to 12 minutes).
  • Remove chicken, dice.
  • Beat yogurt and egg together in a medium bowl.
  • Add 1 cup simmering broth to yogurt, 1/2 cup at a time, whisking constantly (this prevents the yogurt from separating).
  • Add yogurt mixture to pot, whisking well.
  • Add salt (adjust to taste).
  • Return chicken to pan. Over low heat, heat through but do not boil. Serve sprinkled with parsley.

Nutrition Facts : Calories 290, Fat 10.5, SaturatedFat 3.3, Cholesterol 100.4, Sodium 701.5, Carbohydrate 25.7, Fiber 0.3, Sugar 5.7, Protein 21.8

1/2 lb chicken breast
1 quart chicken stock
6 -8 tablespoons uncooked rice
1 1/2 lemons, juice of
1 egg
1/2 cup yogurt
1/2 teaspoon salt
finely chopped parsley

KURDISH LENTIL SOUP

Make and share this Kurdish Lentil Soup recipe from Food.com.

Provided by Stacia_

Categories     Grains

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7



Kurdish Lentil Soup image

Steps:

  • Put shelled yellow or red lentils in a medium heavy pot, and cover with cold water by 3 or 4 inches (about 10 cups).
  • Bring to a quick boil, skimming froth as needed.
  • Lower heat to low and let simmer, covered, until lentils are thoroughly cooked, about 30 minutes.
  • For a creamy texture, whisk the mixture with a whip until smooth, a few minutes.
  • Add salt, black pepper, curry powder, and broken vermicelli noodles.
  • Stir well.
  • Keep simmering and stir occasionally to prevent soup from sticking to the bottom of the pot until soup is nicely thickened, about 15 minutes.

Nutrition Facts : Calories 175.2, Fat 7.1, SaturatedFat 1, Sodium 1164.9, Carbohydrate 20.1, Fiber 7.9, Sugar 1.8, Protein 9

2 cups lentils
2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon curry powder (optional)
1/2 cup vermicelli
2 tablespoons olive oil (or vegetable oil)
1 medium onion, finely chopped (optional)

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