High Plateau Soup

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Do you love soup as much as I do? Are you looking for a little variety in your soup life? Then this might be the soup for you. A few years ago, we were in Turkey visiting Selim’s family. Over there, I basically hit the soup jackpot. Not only does Turkish cuisine include soup with most meals, which I think is a great idea, but I also got to taste several homemade varieties from Selim’s aunts and grandmother. These women sure know how to cook. While they didn’t make this particular soup while we were there, the flavors bring me right back to their kitchens in Istanbul.

If you’re reading the ingredients, you might be thinking two thoughts… 1) “Umm… isn’t yogurt supposed to be cold?” Or 2) “Uhhh… that sounds pretty simple. It’s probably not worth my time.”

Move past those thoughts. This soup is delicious! It’s creamy and comforting. It also has amazing flavor, belying its few ingredients. The flavor profile is unique, one not particularly familiar to the American palate. Give it a whirl; I’ll bet you’ll appreciate the introduction.

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Update 9/19/16: We were invited by Genie, at Bunny Eats Design, to add this recipe to her monthly link-up. Once I got over the surprise that someone out there actually read our blog (much less someone who’s blog I’ve enjoyed reading prior to this point!), I read about her link-up. It’s called Our Growing Edge and encourages participants to attempt food-related personal challenges. I love this! This post and recipe certainly fit into that goal, as I’m always wanting to create dishes true to Selim’s Turkish heritage. This month’s link-up is hosted by Chrystal at The Smallwood Parsonage, with the theme of Family Recipes. You don’t have to be invited to join – see here. Now, if you’ll excuse me, I’ll be reading through posts from past link-ups instead of studying. 


High Plateau Soup

(Recipe adapted from Sultan’s Kitchen: A Turkish Cookbook, by Özcan Ozan)
Ingredients: 
  • 4 cups vegetable stock
  • 1/2 cup uncooked rice
  • 1 tbsp butter
  • 1 tbsp paprika
  • 1/2 tsp salt
  • 1 cup plain yogurt
  • 2 egg yolks
  • 1 tbsp flour
  • 10 fresh mint leaves
Instructions: 
  1. Place the stock, rice, and butter in a medium saucepan over medium heat. Bring to a simmer. Stir in the paprika and salt.
  2. Decrease heat and cook at a low simmer for 20-30 minutes, until rice is cooked.
  3. Meanwhile, mix the yogurt, egg yolks, and flour together.
  4. Stir the yogurt mixture into the soup slowly. Chop up the mint leaves and add to the soup. Turn the heat down to low and cook for another ten minutes, stirring occasionally.
Makes 2 meal-sized servings or 4 servings as a starter or side to another dish.

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Roasted Garlic & Cucumber Raita

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For those who don’t know, raita is a very versatile Indian yogurt dip/sauce. A dollop on top of spicy hot dishes cools them right off. Naan dipped in raita makes delicious naan even better. I say versatile because raita basically is a blank canvas that can be modified in a million different ways. You start with plain yogurt and go from there. Herbs and spices, vegetables, even fruits, can be used to make unique raita! For those looking for a maybe more familiar comparison, cucumber-based raita is popular and very similar to Greek tzatziki. That’s what I was going for today for this recipe and then was inspired by this delicious-looking recipe too!

Roasted Garlic & Cucumber Raita

Ingredients: RoastedGarlic
  • 2 cups plain yogurt
  • 1 whole head of garlic
  • 1 tsp olive oil
  • 2 large pickling cucumbers
  • 1/2 tsp lemon juice
  • 1 tsp salt – divided
  • 10 turns of pepper
Instructions:
  1. Preheat oven to 400 degrees. Meanwhile, slice the top off of the head of garlic (so tips of individual cloves are exposed).
  2. Drizzle the oil over the exposed parts of the garlic head. Wrap the garlic head in aluminum foil and place in the oven on a middle rack. Enjoy the amazing smell of roasting garlic.
  3. Roast for 45 minutes.
  4. Meanwhile, prepare the cucumbers. I spiralized about half of the cucumbers and grated the other half, because I like different textures.
  5. Set the cucumbers in a colander and sprinkle with 1/2 tsp of salt. This will draw water out of the cucumbers. Allow them to sit there for at least 20 minutes. You can squeeze them too to get even more of the water out.
  6. Remove the garlic from the oven when it’s done and allow the garlic to cool until you can handle it.
  7. Pull apart the individual cloves and squeeze the garlic out of its skin into a small bowl. After you’ve squeezed all of the cloves out, then use the back of a fork to mash the more intact cloves up.
  8. Add the garlic, cucumbers, the rest of the salt, and pepper to the yogurt. Mix everything together.
  9. Serve with Indian food, on a wrap, as a dip for crudites or pita chips, or whatever you want!

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