Creamy Chicken Soup (Terbiyeli)

 

Method: Boil and shred 1 chicken breast. Whisk 3 tbsp yogurt, 1 egg yolk, and 1 tbsp flour. Temper with hot broth and stir back into the pot. Add shredded chicken and simmer. Top with buttered red pepper.

 

 

Stuffed Roast Chicken with Meat Pilaf

 

Method: Prepare an aromatic rice stuffing with sautéed beef cubes, onions, pine nuts, currants, and allspice. Stuff the whole chicken with this mixture. Roast at 190°C for about 1 hour, basting with its own juices for a golden skin.

 

 

Revani (Semolina Cake in Syrup)

 

Method: Whisk 3 eggs and 1 cup sugar, then fold in yogurt, semolina, and flour. Bake at 170°C. Pour cold syrup (sugar and water) over the hot cake immediately after baking.