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Oct 29, 2007 07:34 AM

Kurdish Soup - "Dowjic" .. anyone know how to make it?

There's a Kurdish Restaurant - Babani's - in St Paul, MN, that makes this killer soup they described as: Dowjic: chicken, yogurt, rice, basil and lemon. Can't find any similiar recipes online. It looks like a standard chicken broth that you just can't see through.. not a thick cream soup. Very sour/herby, and awesome. I want to know the secret!

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  1. Sounds a lot like Greek Avgolemono soup. I don't think they put basil in theirs, but it does have chicken, rice and lemon. Lots of recipes online when I searched for "chicken lemon rice soup"

    3 Replies
    1. re: oakjoan

      Thanks a lot.. can you help me understand what adding eggs would do to the texture of this soup? The one I had was *almost* a clear broth and was advertised as having yogurt.. the only way I could imagine it was that the yogurt was stirred in at the end because it was not creamy whatsoever.

      1. re: reannd

        Sounds like the soup you had is some cousin of avgolemono, but the eggs in the Greek soup thicken it, so it wouldn't be brothy. Weird about the yogurt not changing the clear broth. Never heard of such a thing. Maybe it was a clear yogurt? ;+)

        1. re: oakjoan

          It was clear-esque.. maybe they just put an itty bit of yogurt in. THANK YOU SO MUCH for the leads, though. I found an "Armenian" Soup recipe that said eggs were optional and explained how to add yogurt at the end. (It was your greek soup recipe, then said an armenian way is to add yogurt & eggs (opt). I'm going to give that one a try.. =) .. maybe add eggs the 2nd time around?)

      1. re: Caroline1

        that's the exact recipe i'd printed to try out soon (it's gonna be COLD in MN on monday or so). i'll let you know..was gonna do sans eggs at first & check out what it looks like (the picture looks similar (sans meat), but thicker than i saw in person, but that may be just way more yogurt than i had).. i'm sorry i'm having such a hard time picturing eggs in this soup.

        thanks a ton :)

        1. re: reannd

          I've just looked over the recipe again... I agree that combining the eggs with the yogurt and ading them to the cooled soup, then reheating it will make it a thick "cream" soup a la avgolemono. Try the soup before you add the yougurt and eggs. It will have the basil and everything else in it, so maybe that's what you had at the restaurant. You could add a dollop of plain yoghurt for the added tang. I would drain the yogurt if i'ts an American brand like Danon or whatever. All Armenian, Turkish, Greek, etc. etc. etc. yogurts are much thicker and richer than what we get here. If you have any ethnic grocers in your area, it would be called "yogurt" (similar pronunciation, different spellings) in an Armenian, Greek or Turkish market, or "Labna" in a Lebanese market. A bit pricery, but worth it.

          Hope it turns out to be what you're looking for. You can always add the egg/yogurt mixture later if you have any left! '-)

      2. Babani's Dowjic is one of my favorite foods. I try to eat there whenever I'm in Minnesota. After much perusing of various middle-eastern cookbooks, I did my best to recreate the soup, though it's not exact:

        1/2 lb chicken breast
        1 quart chicken stock
        6-8 tablespoons uncooked rice
        juice of 1 to 1 1/2 lemons
        1 egg
        1/2 cup yogurt
        1/2 tsp salt
        finely chopped parslet

        Brown chicken in large pan or stockpot. Add stock and lemon juice. Bring to boil, add rice, turn down to low, and simmer until chicken is cooked through (just barely simmer--basically you're poaching the chicken, it should take about 10 to 12 minutes). Remove chicken, dice. Beat yogurt and egg together in a medium bowl. Add 1 cup simmering broth to yogurt, 1/2 cup at a time, whisking constantly (this prevents the yogurt from separating). Add yogurt mixture to pot, whisking well. Add salt (adjust to taste). Return chicken to pan. Over low heat, heat through but do not boil. Serve sprinkled with parsley.

        I know the egg part seems strange, but unlike avoglemono, it's just to keep the yogurt from curdling. It doesn't thicken the soup all that much, and the texture is pretty reminiscent of the dowjic I remember.

        1 Reply
        1. re: lpfaf

          Wow, what a nice suprise to see this message replied to again, full on with a recipe.

          Thanks a LOT. I'll have to get some plain yogurt & try your version soon :) !

          It's a great, unique soup, isn't it? I love the sour.