MIDDLE EASTERN TURKEY (OR CHICKEN) SOUP WITH LEMON & RICE

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MIDDLE EASTERN TURKEY (OR CHICKEN) SOUP WITH LEMON & RICE image

Yield 6 servings

Number Of Ingredients 10

2 quarts turkey stock or chicken stock
4 celery stalks, with leaves, thinly sliced
2 leeks, white part only, cleaned and sliced
4 garlic cloves, green shoots removed, thinly sliced
Salt and freshly ground pepper to taste
Juice of 1 to 2 lemons, to taste
1/2 pound zucchini, sliced
2 cups shredded leftover turkey (optional)
1/2 cup basmati rice, cooked
1/4 cup chopped cilantro

Steps:

  • 1. Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice. Simmer gently for 30 minutes. Add the zucchini and leftover turkey, if you have it, and simmer for another 10 to 15 minutes. Stir in the rice and the cilantro. Taste and adjust seasonings, and serve.

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