Terbiyeli Tavuk Çorbası

Servings: 4

2 chicken stock cubes

1.5 litres boiling water

3 tbsp olive oil

Skinned chicken: 1 small chicken quartered, or 4 chicken legs, or 4 large chicken thighs

chicken carcass (optional)

4 large potatoes, peeled and quartered

4 large carrots, peeled and halved

4 onions, peeled and quartered

2 large sticks celery, peeled and quartered

2 bay leaves

1 tsp paprika

½ tsp pul biber (or chili flakes)

1 tsp died oregano

½ tsp dried mint

1 tsp salt

1 tsp black pepper

60g short grain rice

25g parsley leaves finely chopped

subheading: For the 'Terbiye':

1 heaped tbsp plain flour

1 heaped tbsp natural yoghurt

1 large yolk

Juice of 1 large lemon

Dissolve stock in water and leave to side

Make the 'Terbiye' - Mix flour, yoghurt, yolk and lemon juice

Heat oil in a pan and brown the chicken

Take chicken out of pan

Put veg in and soften for a 5 to 10 mins

adding spices half way through

remove to dish

put stock into pot to deglaze

add chicken back in along with carcass if you have one

add two bay leaves

lid on and simmer of 30 mins

remove chicken from broth (inc tiny bones etc)

then add the veg back in

was the rice, add it to the pan and cook for 15 minutes

while that is cooking shred the chicken

add a ladle of broth to the Terbiye. stir quickly so it doesn't scramble. This is tempering teh Terbiye.

add another ladle and keep stiring

Now, add the Terbiye back into the pan a spoonful at a time and keep stiring

add the chicken back in

cook for a couple of minutes

add parsley at the end, then serve.