I finally found the recipe. I think I posted that it was
similar to Chinese Egg Drop Soup but I guess my memory is
not to good. It is actually almost exactly like Avgolemono
Soup but without the rice.

For what it's worth here is the recipe:

Terbiyeli Tavuk Suyu (Cultured Chicken Soup)

2 c. clear seasoned chicken broth
2 eggs
3 T. lemon juice
1 T. chopped parsely

Heat broth to boiling. Lower heat. Beat eggs till frothy.
Add lemon juice. Beat again. Add a few spoonfuls of hot broth
to eggs. Beat. Repeat 5 times. Remove broth from heat. Add
egg mixture slowly, stirring constantly. Serves 6.

I don't remember where I got this. Possible from a Turkish
Cookbook I took out of the library since it's written on a
file card. (The recipes I got from newspapers and magazines
were cut out and taped to the cards so that's why I'm thinking
I copied it from a book. Believe me, I didn't copy things by
hand unless I absolutely had to. The was way before computers
and I didn't have access to a copier.)

Anyway, the English translation of the name doesn't make a
lot of sense to me but that's what they said it was. I didn't
make it up.

I remember really liking this soup. I probably would not get
that excited about it these days. I think my tastes have changed
over the years. A lot of things I used to really love I don't
care much for any more. And things I would never eat before
I now love.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Tue, 03 Aug 2010 13:02:17 -0400, Kate Connally
> wrote:

>Anyway, the English translation of the name doesn't make a
>lot of sense to me but that's what they said it was. I didn't
>make it up.

Ah, Kate.

Having lived in Turkey, permit me to elucidate.

The word we translate as "cultured", in Turkish also means augmented,
improved, elevated, enriched, etc.

Thus beans can be "cultured" by the addition of lamb and clarified
butter.

Spinach can be cultured by the addition of yoghurt.

I suspect there is a link somehow between this line of thinking and
the Hungarian "fo"zo"le'k", which sort of means "preparation". Thus
green beans or spinach, creamed, would be called a "fozolek" of the
original base ingredient.

Either way, its pretty good eats.

Alex