Middle Eastern Turkey Or Chicken Soup With Lemon Rice Recipes

Steps:

• Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice. Simmer gently for 30 minutes. Add the zucchini and leftover turkey, if you have it, and simmer for another 10 to 15 minutes. Stir in the rice and the cilantro. Taste and adjust seasonings, and serve.

Steps:

• In a large saucepan, combine first 4 ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes. , In a small bowl, mix cornstarch and remaining broth until smooth; gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and cilantro.

Steps:

• Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
• Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
• While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.

Steps:

• 1. Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice. Simmer gently for 30 minutes. Add the zucchini and leftover turkey, if you have it, and simmer for another 10 to 15 minutes. Stir in the rice and the cilantro. Taste and adjust seasonings, and serve.

Steps:

• Simmer the broth, onion, celery, carrot, garlic, cumin and cayenne (with raw rice, if using), for 10 minutes.
• Add cooked rice (if using), the chicken, and the tomato and simmer 10 more minutes.

Steps:

• Heat the oil in a saucepan. Chop the onion finely, and add it along with the garlic. When the onions are translucent, add the turmeric (it will look like a lot, but have no fear!). Add the chicken, and stir around until well blended. Add the water or chicken stock.
• Bring to a boil, and add the rice. Lower heat, cover and simmer for about 20 minutes, stirring very gently once or twice.
• Remove cover, add the chopped vegetables, cook for about 5 minutes longer. Dissolve the cornstarch in some cold water (to prevent clumps), and slowly add it to the soup, mixing well. Add the lemon. Heat for another 5-10 minutes on medium heat-- if it is too thin, you can add some more cornstarch.
• Now for the fun part! Remove the saucepan from heat. In a bowl, beat the eggs together very well. SLOWLY pour the eggs into the soup, whisking very quickly with a fork (if you are too slow stirring or dump the eggs in too fast, you will end up with something akin to egg-drop soup!). After all the eggs are in the soup, continue whisking for a few minutes. If you get it right the first time, the soup should be very yellow and have a velvety texture.
• Season with salt/pepper, taste and adjust the lemon juice or water amounts if needed. Garnish with mint, dill or lemon wedges (if desired) and serve!