Kurdish Soup Dowjic
Dive into the comforting warmth of Kurdish Soup Dowjic, a traditional dish that perfectly balances tangy and savory flavors. Made with creamy plain yogurt, tender shredded chicken, and hearty rice, this unique soup is simmered to perfection and enhanced with the fragrant infusion of butter, garlic, and dried mint. A whisked egg tempers the yogurt for a velvety texture, while simple spices like salt and black pepper elevate its taste without overwhelming its delicate essence. With its rich cultural roots and wholesome ingredients, this Dowjic recipe is an ideal choice for a nourishing family meal or a flavorful appetizer. Serve it hot with soft flatbread for an authentic Kurdish dining experience that warms both heart and soul. Perfect for cozy evenings, this recipe is quick to prepare and irresistibly satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Plain yogurt
- 300 grams Chicken breast (boneless)
- 1.5 liters Water
- 100 grams Rice
- 1 Egg
- 2 Garlic cloves (minced)
- 1 tablespoon Dried mint
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
Instructions
Rinse the rice thoroughly under cold water and set it aside.
Add the chicken breast and water to a medium-sized pot. Bring it to a boil over medium heat. Skim off any foam that forms on the surface.
Reduce the heat to low and simmer the chicken for about 20 minutes, or until fully cooked.
Remove the chicken from the pot and shred it into small pieces. Reserve the chicken broth for later use.
In a large mixing bowl, whisk together the yogurt and egg until smooth. Slowly add 2 cups of the reserved chicken broth, a small amount at a time, while continuing to whisk to temper the mixture. This will prevent curdling.
Pour the yogurt mixture into the pot with the remaining chicken broth and add the rinsed rice. Place the pot over medium heat, stirring constantly to prevent the yogurt from separating.
Cook the soup for about 20 minutes, or until the rice is tender. Stir frequently to maintain a smooth consistency.
Once the rice is cooked, add the shredded chicken back to the soup and stir well.
Heat the butter in a small pan over medium heat. Add the minced garlic and dried mint, and sauté until fragrant, about 1-2 minutes.
Immediately pour the garlic-mint butter into the soup and stir to combine.
Season the soup with salt and black pepper to taste.
Serve the Dowjic hot with warm flatbread on the side, if desired.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 3470 mg | 151% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 35.5 g | ||
| Protein | 128.6 g | 257% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 1101 mg | 85% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2085 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
