Turkish Yogurt With Sautéed Dried Fruits And Nuts Food

TURKISH YOGURT SOUP YAYLA CORBASI

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.

TURKISH YOGURT WITH SAUTéED DRIED FRUITS AND NUTS

Steps:

• Spoon half of the yogurt into 6 heatproof glasses.
• In a large skillet, melt 3 tablespoons of the butter.
• Add the walnuts, mulberries, raisins, hazelnuts, almonds and pine nuts and sauté over moderately high heat, shaking the pan, until the butter is sizzling and beginning to brown around the edges.
• Stir in the tahini and 2 tablespoons of the molasses.
• Spoon the mixture into the glasses; top with the remaining yogurt.
• Melt the remaining butter in the skillet. Stir in the remaining molasses and the cinnamon; drizzle over the yogurt.
• Sprinkle on the pistachios and serve.