Yoghurt Soup Recipe (Yayla Corbasi Tarifi)

Yoghurt soup

Yoghurt soup (Yayla Corbasi Tarifi) might sound horrid, but it is a classic Turkish soup that I absolutely love. Anneanne (Koo’s mum) tends to make it out of a packet these days, but her home-made yoghurt soup is to die for.

The thing about yoghurt soup is that it’s a brilliantly uplifting summer comfort food, almost a contradiction in terms, the equivalent of having a bowl of Campbell’s cream of tomato soup with a toasted bacon and cheese sandwich on a cold winters day – it hits the spot. And like chicken soup, ‘Jewish Penicillin,’ it’s a real healer that is deep in the pages of folk medicine.

This is Anneanne’s home-made yoghurt soup recipe:

ingredients for about four people:

1/2 cup (100g) rice, washed and drained
950ml chicken stock (or a good home-made vegetable stock)
1 cup (about 240ml) cold water
400g plain Total Greek yoghurt (just because it’s thick) full-fat
1 egg yolk
1.5 tbsp plain flour
1/2 tsp salt
freshly ground pepper

Large knob butter
2 tsp olive oil
1/2 tsp paprika
1 tsp dry mint
2 tbsp roughly chopped fresh mint leaves

Put the washed rice and salt into a medium-large pan with the chicken stock; bring to the boil and simmer for 20 minutes – the rice must be cooked until very soft. Adjust the seasoning with salt and pepper. Remove from the heat and set aside until after next step.

In a bowl beat the egg yoke with a very little cold water; add in the flour and mix until smooth. Then, slowly mix in the yoghurt, add a little more water if required to lighten the mixture – using a balloon whisk makes this whole process very easy!

Now you’ve got to combine the rice and stock with the yoghurt mixture.

Ladle about 2 tablespoons of the hot rice/stock into the yoghurt mixture and stir well, repeat this, and the mixture should be now very creamy.

Now the difficult bit – too much heat will make the soup separate.

Slowly pour the yoghurt mixture into the rice/stock while continually stirring. Don’t be too violent with the heat, bring the soup just to the boil, Keep stirring – don’t stop. As the soup heats up it will thicken, then as Soon as it comes to the boil, ‘remove from the heat.’ Turn the heat down to Very Low and simmer for 10-15 minutes – Stir occasionally.

Meanwhile, melt a large knob of butter with the olive oil and add the paprika and dry mint; stir; don’t burn. Add the fresh mint, stir for about 25 seconds. Pour into the soup, mix and serve with fresh crusty white bread.

How To Get Super Shiny Hair

© Model: Anik, Photographer: Chris Roberts 1981, Hair: Ian Robson. London - Willie Christie's Studio

Styling products, chemical processing, environmental pollutants, the sun and heat (typically, blow-drying and straighteners) and hair ties (like those fucking little ponytail bands with a metal joint) are the main factors in damaged hair. Damaged hair is normally dull hair. Healthy hair is normally shiny hair. Hair becomes dull when the outside surface (the cuticle) is rough. Light does not reflect well off a rough surface, light reflects off a smooth surface!

The first course of action to get shiny hair is: review your shampooing and conditioning method. The most common cause for dull hair is product overload. So start off by shampooing your hair with a clarifying, anti-residue shampoo, which should remove up to 70% of the residue left from hair products. Depending on how often and how much product you use, use the anti-residue shampoo once every two to three weeks. You will also need to use a compatible detangling conditioner for best results, as anti-residue shampoos can cause the hair to tangle. I recommend you use Urtekram shampoo for every day – if you can get it!

Of course there are loads of brilliant, shine-enhancing glossing sprays and various shine boosting serums, but there’s also an awesome old fashioned remedy for shiny hair: After shampooing and before conditioning, use a citric acid rinse. Prepare the rinse in a plastic measuring jug by completely dissolving 1/2 (half) teaspoonful of citric acid crystals into 200ml of boiling water. Add 300ml of cold water (you’ve now got 500ml ‘warm’ citric acid solution) – give it a stir. You could use an organic cider vinegar rinse instead if you want! carefully pour the citric acid rinse over your hair, avoid getting it in the eyes, leave it on for one minute, rinse off well with cool/ cold water and then condition as normal with an harmonious hydrating conditioner – rinse off again with cool water. Super Shiny Hair – simple.

A Note About The Sun And Your Hair

The sun can damage your hair (especially if it has been coloured) and cause colour fade. Hair colouring is expensive; so my top tip is: if you colour your hair, always wear a hat and/or use a UV protection product in the sun. You must protect damaged hair from the sun.

If you think you have a problem with your hair, the only way to determine its true condition and identify the proper course of treatment that’s right for you and your hair, is to talk with your hairdresser. I can help you to achieve and maintain, healthy, beautiful and shiny hair that will grow stronger and ‘live’ longer. I can also teach you how to safely use the different styling tools, like straighteners – that can potentially wreck your hair, so you can recreate a professional looking finish without buggering it up.

Bean Salad (Fasulye Salatası) For Hazel

Bean Salad (Fasulye) For Hazel

Ingredients

Serves: 4

  • 1 tablespoon Olive Oil
  • 1 Onion, finely chopped
  • 1 Clove Garlic, crushed
  • 1 Kg Flat Beans, cut to 5 cm
  • 2 teaspoons Tomato Puree
  • 4 Medium Tomatoes, skinned and diced
  • 1/2 teaspoon Salt
  • Black Pepper, to taste
  • 2 teaspoons Sugar
  • Water

Preparation Method

Heat the oil in a saucepan then add the onion and garlic, cook until the onion becomes clear. Add the beans, tomato puree and the skinned and diced tomatoes; use fresh tomatoes, not tinned. Cook for about 5 minutes, stirring occasionally! Pour in enough water to completely cover the beans, then add the salt, pepper and sugar. Bring to the boil, put the lid on the pan and simmer for 30 minutes.

Serving

This bean salad is best eaten warm and served with that fresh crusty French bread from Waitrose. We like to eat it in the Summer with barbecued chicken and rice – yum yum :)