Chicken & Vegetables In Lemon Sauce Terbiyeli Tavuk

A simple, easy cook chicken and vegetable stew with a smooth lemony white sauce. Popular as a soup but works very well as a main dish along with pilaf some regions add in tomato paste but it's not a necessary addition. 



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Category: Chicken 'Tavuk'
Seasons All
Cuisine Type Turkish



1 Large Onion,sliced into thin crescents
2 Tablespoon Olive oil
300 Grams Chickbreast, diced
300 Millimeter Water (1.5 'Su' glasses)
2 Large Carrots
2 Medium Potatoes
2 Cloves garlic
1 Stalk Fresh dill
1 Stalk Fresh Parsley
1 Teaspoon Peppercorns
1 Teaspoon Sea salt
2 Bay leaves
1 'Su' glass Frozen Peas

For The 'Terbiyeli' Sauce

1/2 Juice of 1/2 Lemon
2 Egg yolks

Chicken & Vegetables In Lemon Sauce Terbiyeli Tavuk Directions

  1. Heat the olive oil in a large saucepan and cook the onions until softened and talking on some colour.
  2. Add the diced chicken and cook for 2-4 minutes until white all over.
  3. Sautee the garlic, carrots and potato for a few minutes.
  4. Add in the frozen peas and top with the water, herb stalks, bay leaves and spices.
  5. Cover the pan and leave to simmer for 25 - 30 minutes.
  6. Remove the stew from the heat, remove the bay leaves and herb stalks and prepare the lemon sauce:
  7. In a small bowl whisk together the eggs and lemon juice.
  8. Take a couple of spoons of liquid from the stewpan and gently whisk it into the lemon and egg bowl. The bottom of the bowl should feel slightly warm.
  9. Repeat if necessary.
  10. Slowly drizzle the lemon and egg sauce into the chicken stew and gently stir it through.
  11. Let it to rest for a few minutes whilst you prepare the serving bowls and any accompaniments.

Recipe notes

  • Terbiyeli means dressing and refers to the lemon and egg sauce. It worth taking the time to get the dressing prepared and slowly add in the warm liquid from the stew. This will prevent the eggs from curdling (The lemon also helps with that).


  • Occasionally it does spilt/curdle it's not the most attractive looking but it tastes the same - dont worry just dive in and enjoy.


  • For more robust dish you can add 2 heaped tablespoons of room temperature yoghurt to the dressing sauce and prepare in the same method.


  • This dish can also be prepared with chicken stock instead of water which will make the flavour bolder.


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