|at Ayvacık market on Friday –
the vendor didn’t want to appear in the photo but I told her – and showed her – her foot was there!
that was ok. I loved her display.
|she on the contrary was delighted to have her photo taken –
isn’t she lovely?
The ingredients are super-healthy, no preservatives here, just fresh spinach and yogurt mixed with a combination of eggs, flour and lemon juice and served with a typical drizzle of melted butter with red pepper.
|here is the old granny from Zeytin Çiçegi|
I recommend it highly! The amounts make for the perfect consistency, the mark of a good soup and a good recipe: not too thick, not too thin.
|how beautiful and fresh are these?|
- Place the spinach and stock in a large saucepan. Bring the liquid to a boil, then turn off the heat. Using a slotted spoon, lift out the spinach leaves. Finely chop the spinach and set it aside. Reserve the stock.
|the cooked, chopped spinach|
- In a heavy medium-sized saucepan, heat the butter over medium heat, add the onion and cook gently for about 2 mins until it’s softened but not browned. Stir in the chopped spinach. Add the reserved stock and season with salt and pepper. Cover the saucepan and cook for about 15 mins.
- Meanwhile, mix the yogurt, flour, egg yolks, and lemon juice. Hold a sieve over the soup and pour the yogurt mixture into it. Using a wooden spoon or ladle, push the mixture through the sieve, into the soup. Stir the soup, lower the heat, and cook very gently without boiling for another 10 mins.
|adding the lemon juice to the other ingredients|
|sieving the yogurt mixture into the soup itself|
|cooking it all through very gently|
- To serve, melt the butter in a small pan over low heat and stir in the red pepper/paprika. Heat the mixture until it sizzles. Ladle the soup into individual bowls and drizzle the butter mixture over each serving. Serve at once.
|thanks to friend Neyran, I have a special little copper pan just for this!|
|and here we are: yogurt soup with spinach drizzled with sizzling
butter and red pepper!
|you can’t possibly consign them to the bin:|
Cook the roots with a little onion and chopped tomato, and then toss in just a bit of mincemeat with the roots on top. Add some water, seasoning, and a spoonful of tomato paste, and let the whole pan gently simmer for about 25 mins. Serve with yogurt.
|very tasty, very healthy, very economical!|