Yayla Corbasi - Turkish Yoghurt Soup
Ingredients
1 cup uncooked rice, freshly cooked in 2 cups water
4 tbsp butter
3 cups plain yoghurt
1 cup chicken stock
1 cup water
1 large clove garlic, pressed
salt to taste
1 tbsp fresh dill (or 1 teaspoon dried dill, pulverized)
Directions
1. Cook the rice and set aside.
2. In a large saucepan, melt the butter over medium heat and cook until it is just golden brown. Stir in the yoghurt and whisk until it has incorporated the butter.
3. Pour in the stock and water, the pressed garlic, and salt to taste. Whisk constantly until it is perfectly smooth.
4. Stir in the cooked rice and dill and let simmer to heat through.
5. Serve immediately, or let cool to serve at room temperature or cooler.
6. Serves 4-6 perople. Traditionally eaten at Sahur (time of breaking fast in Ramadan).
Moroccan soup - Morocco
Ingredients
1 lb lamb, cut into small cubes
1 tsp turmeric
1 tsp cinnamon
1/4 tsp ginger
2 tsps butter
3/4 cup chopped celery and leaves
2 onions, chopped
1/2 cup parsley and cilantro, chopped
1 2-lb. can of tomatoes, chopped
3/4 cup lentils
1 cup chickpeas (alternatively may use canned chickpeas)
1/4 cup fine soup noodles
2 eggs, beaten with the juice of 1/2 lemon
1 tsp pepper
salt (to taste)
Directions
1. Put the lamb, spices, butter, celery, onion, and parsley/cilantro in a large soup pot and stir over a low heat for 5 minutes.
2. Add the tomato pieces, and continue cooking for 10-15 minutes. Salt lightly.
3. Add the juice from the tomatoes, 7 cups of water, and the lentils. Bring to a boil, then reduce heat, partially cover, and simmer for 2 hours.
4. When ready to serve, add the chickpeas and noodles and cook for 5 minutes.
5. With the soup at a steady simmer, stir the lemony eggs into the stock with a long wooden spoon. Continue stirring slowly, to create long egg strands and to thicken the soup.
6. Season to taste. ladle into bowls and dust with cinnamon.
Harira - Middle-eastern soup
Ingredients
1 each large bunch fresh coriander, and parsley
8 cups chicken or vegetable stock
1 cup green or brown lentils
1 can (19 oz) chickpeas, drained, and rinsed
2 can (each 19 oz) tomato, drained, and chopped
2 onion, chopped
2 tsps cinnamon
1 tsp each ground cumin, ground ginger, turmeric, and pepper
1/4 cup lemon juice
2 tbsp extra virgin olive oil
Garnish
1 tbsp cinnamon
1 lemon, thinly sliced
12 pitted dates, halved
Directions
1. Chop 1/4 cup each of the coriander and parsley; set aside. Tie together remaining coriander and parsley and place in large saucepan. Add stock and bring to boil.
2. Reduce heat to low; cover and simmer for 15 minutes. Discard herb bundle. Add lentils; cover and simmer for 15 minutes.
3. Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric and pepper; cover and simmer for 30 minutes.
4. In food processor or blender, purée 3 cups of the soup. Return to pot and heat through. Stir in lemon juice, oil and reserved chopped herbs.
5. Garnish: Ladle soup into bowls. Sprinkle with cinnamon; top with lemon slices and dates.
6. A Traditional Soup eaten in Ramadan