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Almost Turkish Chicken Soup 

Almost Turkish Chicken Soup (with Quinoa instead of Orzo) (Sehriyeli Tavuk Corbasi)

PS: Ive changed the ingredients to match Paleo diet but not the preparation yet, hopefully will get to it.
NOT: Icindekileri Tas devri diyetine uymasi icin degistirdim ama hazirlanisini henuz degil.

This recipe has been inspired from the following recipes:
http://www.portakalagaci.com/oburcuk/orbalar/ 
http://www.turkishfoodandrecipes.com/2008/12/chicken-soup-with-vermicelli-sehriyeli_26.html
http://www.devletsah.com/sehriyeli-tavuk-suyu-corbasi/
Ingredients
  • 2-5 lbs of chicken preferably w/ bones-w/out bones would also work but you might need more lbs (or 1 boned chicken breast or 1 whole chicken leg)
  • optional: vegetables (1 large onion, 1 bunch asparagus, 1 bunch celery)
  • 3-4 cloves of garlic-crushed or sliced/diced
  • 1 tablespoon fresh ground salt (rock, mineral or sea)
  • 1/2 cup of quinoa
  • 3-5 tablespoons shredded coconut
  • 1 lbs carrots shredded
  • 5 tablespoons olive oil or coconut oil
For the seasoning
  • 1 egg or 1 egg yolk
  • 1 lemon or 2 tablespoons lemon juice
  • 1 teaspoon black pepper
  • optional: 1/2 bunch curled parsley
Preparation
  1. Boil the chicken in whole in about 12 cups (~3 liters) of water with half tablespoon of salt until chicken is cooked. You can optionally also boil in the same water various vegetables in whole (undiced) such as carrots, a large onion chopped in half, the stems of the parsley, asparagus, etc.. When these vegetables are so soft they can easily be smashed and only the mash of the vegetables are left, remove them from the broth and throw them away. 
  2. When the chicken is cooked remove from the broth, let both the broth and the chicken cool. When the meat's cooled enough to be handled pull the meat off the bones and shred it with your fingers.
  3. Put the broth back on the stove and at the same time separately mix the flour in olive oil on high then medium heat until flour is invisible.
  4. Add a few scoops of the broth slowly on the flour mix and mix well.
  5. Then pour this mix back in the broth and when the broth starts boiling add the orzo (or vermicelli), garlic, half tablespoon of salt and about 1 lb of the shredded chicken pieces. Mix occasionally and leave on medium heat for about 10 minutes.  
  6. Meanwhile mix well the egg (or its yolk) and the juice of 1 lemon for the seasoning.
  7. Add a few scoops of the boiling soup slowly on the seasoning and mix well with the seasoning.
  8. When the seasoning mix is cooled down add it in the boiling soup and mix well just before taking the soup off the heat. Also add the black pepper and optionally the finely diced parsley and take the soup off the heat. Ready to serve immediately.
Notes
  • The amount of lemon juice you'd like to use depends on your personal taste. You can also add more lemon juice while serving.
  • When adding the soup to the seasoning (w/ egg) make sure to pour the scoops slowly and from high up to ensure it's cooled down and doesn't cook the egg all of a sudden. Similarly when pouring the seasoning mix back in the soup pouring it from high up would ensure better results.

Bon appetit! Afiyet olsun! Bil-'afiyah! May we thank the Creator of our food and to the Creator who gives us life and nutrition from dead animals and plants and the Creator who makes other beings beneficial and tasty for us. Alhamdulillah (all praises belong to the One God)

For more Paleo food recipes and on why I was convinced Paleo/Primal is the best life-long diet: http://pan-cck.blogspot.com/2013/02/paleo-recipes.html
İçindekiler
  •  1-2 kg tavuk eti-tercihen kemikli- kemiksiz de olur ama ya daha fazla et gerekir ya da ayni dozda tad vermeyebilir. (ya da 1 adet kemikli tavuk göğsü ya da 1 adet tavuk budu)
  • Tercihe bagli: 1 demet kereviz sapi, bir buyuk sogan, 1 demet kuskonmaz
  • 3-4 dis sarimsak (ezilmis ya da ince dogranmis)
  • 1 yemek kasigi tuz
  • yarim kilo havuc-rendelenmis
  • Yarim su bardagi quinoa
  • 3-5 yemek kaşığı hindistan cevizi rendesi
  • 5 yemek kaşığı zeytinyağı ya da hindistan cevizi yagi
Terbiyesi için
  • 1 adet yumurta ya da sarısı
  • 1 adet limon ya da 2 yemek kasigi limon suyu
  • 1 tatli kasigi kara biber
  • tercihe bagli: yarim demet maydanoz yapragi
Hazırlanışı
  1. Tavuk göğsü oldugu gibi yaklaşık 3 litre suda yarim yemek kasigi tuzla haşlanır. Buna tercihe bagli olarak havuclar, ikiye bolunmus bir buyuk sogan, maydanozun saplari ve kuskonmaz gibi cesitli sebzeler de butun olarak (dogranmadan) katilabilir. Bu sebzeler tamamen ezilebilecek hale gelip posasi kalana kadar kaynatilir sonra karisimdan cikarilip atilir.
  2. Haşlanan tavuk suyundan cikartilir, hem tavuk hem suyu sogumaya birakilir. Tavuk yeterince soguyunca kemiklerinden ayrılıp didiklenir.
  3. Corbanin alti yeniden acilir ve ayni zamanda ayrica un zeytinyağında un gorunmez hale gelinceye kadar kavrulur (once yuksek sonra orta ateste).
  4. Kavrulan unun üstüne yavaş yavaş birkac kepce tavuk suyu ilave edilir ve iyice karistirilir.
  5. Karisim corbaya geri dokulup kaynamaya baslayinca içine şehriyeler, sarimsak, yarim yemek kasigi tuz ve yarim kilo kadar didiklenmis tavuklar da konulur. Ara sıra karıştırılarak orta dereceli ateste yaklasik 10 dakika bıraklır.
  6. Bu sirada yumurta (veya sarısı) ve limonun suyu iyice çırpılır.
  7. Kaynayan çorbanın suyundan bir kepçe alınıp yumurtaya ilave edilir ve iyice karistirilir.
  8. Ilıklaştırılan terbiye çorbaya eklenip iyice karıştırılır, kara biber (ve tercihe bagli olarak ince kiyilmis maydanoz yapraklari da) ilave edilip alti hemen kapatilir. Servise hazirdir.
Notlar
  • Limon miktarını damak zevkinize göre azaltıp arttırabilirsiniz.
  • Kemikli göğüs eti yullanılırsa çorbada daha yoğun tavuk tadı alınıyor.
  • Çorbanın suyunu yumurtalara ilave ederken yumurtanın birden bire pişmemesi için kaseye suyu yukarıdan boşaltıp hafif soğutmak gerek. Aynı şekilde terbiyeyi tencereye boşaltırken de yukarıdan dökerek eklemek daha iyi sonuç almanızı sağlar.

Bon appetit! Afiyet olsun! Bil-'afiyah! Yemegimizin Yaraticisina ve olu bitkilerden bize hayat ve besin veren Yaratici'ya ve baska canlilari bizim icin faydali ve lezzetli kilan Yaratici'ya tesekkur edelim. Alhamdulillah (tum ovguler Bir Tek Yaratici'ya mahsustur.)
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