Lentil and carrot soup

Ingredients

• Chicken or venison (with bones): 300 to 400 grams
• rice: Half a cup
• lentils: 1 cup
• Pasteurized yogurt: 5 tablespoons (thinner yogurt: 3 cups)
• Turmeric, black pepper, and red pepper: to taste
• Ground chicken for meatballs, golden-fried onions, golden-fried garlic, without oil paint: sufficient quantity
• Spiced mint: for decoration

One of the culinary specialties of Kurdistan is a stew called “Saha Seer”.

To prepare this stew, you cook chicken and lentils with onions, turmeric, and chili peppers.

Meanwhile, the rice was also cooked separately.

Once the chicken and lentils are cooked, the rice is added, and then a mixture of kashk (a type of fresh cheese) is poured over.

After twenty minutes of cooking, fresh herbs (mint, onion, and garlic) are added, and the dish is garnished.

Those who use pasteurized kashk can adjust the amount of salt by adding a few spoonfuls and tasting to achieve the desired flavor.

In this type of stew, it’s best not to add any salt, as the kashk (a type of cheese) is already quite salty.

Adding salt could make the stew too salty.

In this stew, after cooking the chicken, I separated the bones and cut the chicken into pieces, then added these pieces to the stew.