SUMMER RICE & YOGURT SOUP (Yayla Corbasi )

INGREDIENTS

• 100 g rice
• Half a tsp salt
• 750 ml water or stock
• 1 tbsp plain flour
• 1 egg, whisked
• 6 tbsp natural yogurt
• 2 tsp dried mint or handful of fresh mint, chopped
• 200 ml water
• salt and pepper to taste
• 1 tbsp olive oil or butter
• 2 tsp paprika or chilli powder

METHOD

Wash the rice, add salt and water or stock. Bring it to boil then simmer with the lid on for about 25-30 minutes until the rice is soft and cooked. Set aside.
Whisk the egg in a bowl, add flour, yogurt, mint, water and seasoning. Add this yogurt and egg mixture into the cooked rice. Return the pan of soup to the stove and cook the soup on low heat stirring frequently to prevent it sticking to the bottom of the pan. Simmer for 10 minutes. You may add more water if the soup is too thick. While the soup simmering, heat a small frying pan with 1 tbsp oil or butter, add the paprika and drizzle over the soup just before serving. Serves 4.

TROUT WITH HOME MADE HERB SAUCE(Meze soslu balik)

This is a sauce freshly made with fresh mixed herbs combined with olive oil, garlic and yogurt and is lovely with added tangyness from the lime juice.

YOU NEED

• 2 trout

FOR HERB SAUCE

• 50 g mixed fresh herbs of dill, parsley,mint and thyme,chopped
• 1 clove of garlic, diced
• 2 tsp lime juice
• 1 tbsp olive oil
• 1 tbsp roasted sunflower seeds
• 3 tbsp natural yogurt
• pinch of salt and chilli powder
• Extra 1 tbsp of sunflower seeds for sprinkling.

Grill or barbecue the fish until the skin turns crisply brown for about 3-5 minutes each side. Transfer on to a serving plate.

Make the sauce either in a blender or in a large pestle and mortar, until it is nice and smooth. Pour the sauce over the fish and sprinkle some sunflower seeds just before serving. Serves 2

NOTE: If you are using the pestle and mortar, first pound the herbs, garlic, sunflower seeds to a paste. Slowly add the oil, salt, chilli powder and lime juice. Mix in the yogurt just before serving with the sprinkle of extra sunflower seeds.

TURKISH SHISH KOFTE ( sis koftesi )

INGREDIENTS

• 400 g steak mince
• 1 onion, chopped
• 2 garlic cloves
• 1 egg
• 1-2 slice of bread
• bunch of fresh parsley
• 1 tsp cumin powder
• 1 tsp black pepper
• 1 tsp chilli powder
• 1 tsp salt

GRILLING

Onions, peppers and tomatoes, chopped into cubes for grilling.

METHOD

Put mince and the rest of the ingredients in a food processor and blend it until it is all mixed together. Make them into walnut size meat balls and arrange it on a skewer with onions, peppers and tomatoes. Brush them with olive oil and grill or barbecue turning them occasionally until browned nicely.

Serve the koftes on bed of rice or nice with pitta bread. Serves 4.

SALMON WITH CREME FRAICHE ( kremali salmon )

YOU NEED

• 2 salmon steaks

SAUCE FOR THE SALMON

• 1 tub of creme fraiche ( about 200g )
• 2 tbsp natural yogurt
• 2 tbsp dill, chopped
• 1 tsp cumin powder
• 1 tsp chilli powder or sweet paprika
• 1 tsp sumak (optional )
• 2 tsp lemon juice
• Little salt.

METHOD

Grill the salmon steaks until nice and crispy and cooked to your taste. While the salmon cooking, prepare the sauce. Mix creme fraice, yogurt and rest of the ingredients in a bowl and serve it with salmon. Serves 2.