It’s by no means simple being distant from dwelling, however my mother’s chilly treatment dish, hen noodle soup, offers me a way of consolation after I want it most.
Rising up in Istanbul, I by no means skilled a scarcity of Turkish delicacies in my family. Due to my mother being an unimaginable prepare dinner, we ate Turkish dishes usually, starting from various kinds of kebabs, böreks, dolmas and mezes. After shifting to New York Metropolis, I rapidly sought out Turkish meals and found quite a lot of eating places across the metropolis. Whereas many had been good, I discovered that they lacked the one dish I sought throughout instances of illness: Turkish hen noodle soup, also referred to as şehriyeli tavuk çorbası.
Though noodles don’t play a big position in Turkish delicacies as an entire, şehriye — a really small, skinny noodle — could be present in quite a lot of dishes. Şehriye is among the smallest noodles produced, and variations are generally blended with rice in Center Japanese and North African delicacies.
Once I was youthful, my mother would make this hen noodle soup at any time when I used to be sick, simply as my grandmother made it for her when she was a baby. They believed that it was the treatment to all sicknesses. Each the follow of constructing the soup and the soup itself are examples of the familial love and emphasis on caretaking which are so prevalent in Turkish tradition. It is usually an instance of the religion that many Turkish individuals have in dwelling treatments, believing that hen broth will treatment all colds and the flu, that bone broth will treatment damaged bones and that rakı — our nationwide drink product of about 45% alcohol — will treatment toothaches, throat infections and damaged hearts.
If you want to do this explicit model hen noodle soup, right here is my mother’s recipe:
Mother’s Hen Noodle Soup Recipe
Prep Time: quarter-hour
Prepare dinner Time: 45 minutes
Issue: Straightforward — combining the soup with the egg yolk combination is the toughest half!
• 1 onion
• 4 cups water
• 1 uncooked hen breast
• 1 cup skinny noodles (comparable to şehriye, vermicelli or orzo)
• 2 tablespoons lemon juice
• 1 egg yolk
• Salt and pepper to style
1. Cube the onion into small items. Put aside.
2. Boil 4 cups of water in a stockpot to start the broth.
3. As soon as the water is boiling, add the hen breast to the water.
4. Boil the hen for quarter-hour.
5. After quarter-hour, take away the hen from the pot and cut back the warmth to low.
6. Sauté the diced onion in a separate pan over medium warmth.
7. Utilizing a fork or your fingers, shred the hen breast into small items.
8. Convey the hen broth again to a boil.
9. Add the hen and sauteed onion into the broth.
10. Add the noodles into the hen broth and prepare dinner for 8 minutes.
11. Whereas the noodles are cooking, separate the egg yolk from the egg white in a small bowl. Discard the egg white or save for later.
12. Squeeze recent lemon juice into the egg yolk, and whisk to mix.
13. Regularly add 5 tablespoons of the hen broth to the lemon juice and egg yolk combination, and consistently stir till mixed.
14. Add the lemon juice and egg yolk combination to the hen broth. Combine consistently.
15. Let the soup prepare dinner for 10 extra minutes, regularly stirring.
16. Serve with salt and many black pepper.
17. Take pleasure in!
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