Istanbul Jewish Penicillin: Turkish Chicken Soup
Jewish Penicillin Chicken Soup Recipe
Obie Editorial Team
During World War II, Turkey was a neutral state. According to archives, about 115,000 Turkish and European Jews were saved from the Holocaust with both direct and indirect action. That does not mean Turkey was without fault during World War II. The Struma disaster occurred when Jewish refugees were not allowed to board a boat that would have led them to safety; many died.
Turkish cuisine is one of depth and flavor. When Turkish women want to treat colds in pregnancy, they turn to a classic Jewish Penicillin recipe with leeks, mint, and yogurt. This recipe is far different from western chicken soup recipes.
INGREDIENTS
Chicken thighs, 1 lb
Salt, 1 TSP
Medium onion, sliced
Large leeks, 2
Celery stalks, 3
Olive oil, 2 TB
Low sodium chicken broth, 4 cups
Uncooked long grain white rice, ½ cup
Egg yolks, 2
Plain yogurt, 1 ½ cups
Cornstarch, 1 ½ TSP
Butter, 1 TB
Dried mint, 1 TB
Cayenne to taste
DIRECTIONS
When reheating this soup do not allow to boil. The egg/yogurt mixture will separate from the soup causing it to curdle.