TURKISH YOGURT SOUP YAYLA CORBASI
Turkish yogurt soup is the perfect option for a light meal. This warm yogurt soup is simple, healthy, and naturally vegetarian.
Provided by Shadi HasanzadeNemati
Categories Main Course
Time 1h10m
Number Of Ingredients 8
Steps:
- Place the rice and 3 cups of water in a large pot and bring to simmer. Cover and cook for about 40 minutes until the rice is fully cooked and has fallen apart. If after 40 minutes, the rice hasn't fallen apart, add one more cup of water and cook for 15 more minutes.
- In a large bowl, mix yogurt, egg, flour and salt.
- Once the rice is cooked and has broken into very small pieces, turn the heat off.
- using ladle, slowly add about 1 1/2 cup of the rice and water to the yogurt and egg mixture and stir well after each addition.
- Add the yogurt and egg mixture back into the pot. Stir well, turn the heat on to medium and bring to a low simmer.
- Simmer for 15 minutes, stirring occasionally.
- In a small pan, melt the butter and saute dried mint for about 30 seconds.
- Add sauteed mint and butter to the simmering soup. Stir well.
- Serve Turkish yogurt soup warm.
Nutrition Facts : Calories 204 kcal, Carbohydrate 23 g, Protein 11 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 60 mg, Sodium 643 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
TURKISH PASTA WITH GROUND BEEF (YOGURTLU KIYMALI MAKARNA) (GLUTE
This is so delicious. With a sauce of garlicky yogurt and cucumber. Traditionally this dish is made with ground lamb but I make it with ground beef. A tweaked version of Recipe #131701. Great meal with a salad on the side masha Allah.
Provided by UmmBinat
Categories < 4 Hours
Time 1h5m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 16
Steps:
- Bring a small amount of salted water to a boil, add garlic with skin on and cook for 7 minutes. Drain, slip from skins and crush with a fork.
- Stir yoghurt with crushed garlic, mint & freshly squeezed lemon juice until smooth, set in refrigerator.
- Grate English cucumber and set in a sieve, sprinkle with sea salt. Let drain 15 minutes.
- Squeeze out liquid from cucumber and mix with yogurt mixture. Add more sea salt and lemon to taste if needed.
- Bring salted water for pasta to a boil.
- Peel onions. Cut and chop in a food processor until a pulp.
- Heat olive oil over medium high, add onions and reduce heat cooking until transparent.
- Add 1 tbs butter, parsley and lean ground beef and cook until no more pink shows, stirring to break apart often.
- Add Baharat, If using Turkish skip the fresh mint or add fresh mint now. Add sea salt to taste. Cook until done.
- While frying the meat, cook pasta as per package directions. Drain and add lots of butter (2 tbs) & the sweet paprika. Mix.
- Add ground beef and mix with pasta or if preferred place pasta on serving dishes and spoon ground beef over top. Serve with Cakik (yogurt sauce) and a fresh salad.
- Enjoy :D.
YOGURTLU KEBAB - KOFTA WITH TOMATO SAUCE AND YOGURT
Adapted from, 'The New Book of Middle Eastern Food' by Claudia Roden. This is a delicious turkish recipe, traditionally it is served over toasted pita croutons but I like to serve it over the middle eastern rice and lentil dish called 'mujadarra'. You will need to use a kofta recipe, or you can use 'Kofta Meshweya' (#451292) recipe which is what I use when I make this.
Provided by umisa
Categories Meatballs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Put the tomatoes in a pan with the olive oil, paprika, salt and pepper and sugar and cook over a medium heat for about 15 minutes.
- Add the meatballs from recipe #451292, bring the sauce to a simmer, and cook the sauce and meatballs for another 15 minutes, or until they are cooked through.
- If you are using the toasted pita, then toast it under the broiler until brown and crisp. Break it into small pieces.
- In each individual bowl, put a quarter of the toasted pita pieces, tomato sauce and meatballs over it and top with a layer of the yogurt.
- Garnish with the pine nuts, and finely chopped parsley.
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