Muradiye Soup Recipe

Muradiye soup, one of the distinguished soups of the Ottoman palace cuisine, was named after Sultan II. It takes Murad and has an important place in Bursa cuisine. Prepared with chicken meat, yogurt and flour, this soup draws attention with its soft texture and healing content. This recipe, which was found in the palace tables during the Ottoman period, is often preferred in winter with its nourishing and satisfying structure. It offers a historical and delicious alternative for those who love traditional tastes.

Ingredients:

For 6 people

🕐 Preparation: 20 min. 🕐 Cooking: 20 min.


Chicken Breast	1	Qty
Zucchini	1	Qty
Carrot	1	Qty
Liquid Oil	3	Tbsp
Water	1	Liters
Orzo	1/2	Half Cup
Salt	1	Tsp
Black Pepper	1	Tsp


Yogurt	1	Cup
Flour	1	Tbsp
Water	1/2	Cup

For the Over:
	Butter	2	Tbsp
	Dried Mint	1	Tbsp

Instructions:

Sauté the chickens: Oil oil in a deep saucepan. Add the chopped chickens and sauté until they are beautifully pink.
Add the vegetables: Add the chopped pumpkin and carrots and sauté for 5 minutes.
Add the noodle and cook: Add the barley noodles, water, salt and pepper to the pot. Cook until the vegetables and noodles are softened.
Prepare the manners: Mix the flour in a separate bowl, yogurt and half a cup of water thoroughly.
Darkening the manners: Take a scoop from the boiling soup and add it to the decency gradually. This prevents the cutting of the yogurt.
Add the manners: Add the mixture in the bowl slowly and continuously by stirring.
Cook the soup: Boil for a few minutes over medium heat, then cook for another 5 minutes over low heat and close the stove.
Serve: You can serve the butter and mint you are angry in a separate pan by walking over your soup. Enjoy your meal!

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