I play an obscure Turkish instrument and my music teacher is a very demanding man (as his children were quick to tell me when I started taking lessons). When he found out his wife couldn't cook, the story goes, he threatened to call off the wedding until his fiancee's mother made her memorize a cookbook. To this day, all the Turks say that she's the best cook around. She always insists I have dinner with them and she has taught me a few recipes, but this one (called Yayla Corbasi, which means "green mountain fields soup") I reverse engineered to suit my usual ingredients. She makes this soup with a very liquidy homemade yogurt, whereas I usually have greek-style yogurt or full-fat Brown Cow. Anyway, this is a really quick, delicious comfort-food soup. I always have the ingredients on hand, so I throw this together when I don't want to try very hard. Can also whisk in an egg to thicken it up. —solmstea
Bulgur wheat or Pearled barley (or ~1.5 cup cooked)
Plain Greek style or full fat yogurt
Stock or water
Lemon juice, or to taste
Fresh dill, finely diced
Salt, to taste
In This Recipe
Cook the Bulgur or Barley in lots of salted water until tender (~30 minutes for cracked bulgur, ~1 hour for pearled barley).
Bring the stock or water to a boil.
Turn the heat down to low-medium and whisk in the yogurt until it's smooth and well-blended.
Slowly whisk in the lemon juice - that is, whisk quickly and add the lemon slowly. I don't like it too lemony, but if you like a lemony taste, you could probably use as much as 1/4 cup.
Add the bulgur or barley to the soup and simmer lightly (without boiling!) for 5 - 10 minutes. Salt to taste.
When the soup is hot, but not boiling, turn off the heat and whisk in the dill (if you're using dry, use ~1.5 tablespoons). Serve!
I like to cook simply, especially cooking with things I can find (or at the very least, find at the farmers market which, in SoCal, contains every kind of produce on earth!). I like ingredients like lambsquarters, which grow in every alley and once-tilled ditch but are overlooked as weeds. Or I like scuba diving for lobster - lobster you catch with your bare hands just tastes Great! Generally, I don't like overly fussy recipes and tend to just improvise with whatever I have on hand and few meals come out of my kitchen without green garlic, cayenne, orange zest, or either fresh mint or dill.