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
- Serves 4
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
- 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!