Vegetable Soup with Bulgur

(Bulgurlu Sebze Çorbası)

1/2 cup Turkish bulgur, small-grain, washed, drained
1 small size carrot, peeled, cut in small pieces
1 small size zucchini, peeled, cut in small pieces
1 small potato, peeled, cut in small pieces
4-5 medium-sized mushrooms, cleaned, cut in small pieces
1/4 cup celery stick, cut in small pieces
4-5 tbsp extra virgin olive oil
2 1/2 cups water or chicken broth
Salt
Pepper

Sauce:
1/4 cup Turkish plain yogurt
1 egg yolk

Saute all the vegetables with olive oil for 3-4 minutes in a medium-sized pot. Then add the remaining ingredients, stir. Cover and cook for about 20 minutes or until the carrot pieces are tender.

Meanwhile, whisk the yogurt with egg yolk in a small bowl. Take a few spoons of juice of the soup and blend well with the sauce. While stirring, slowly pour this mixture into the pot. Simmer for 2-3 minutes.

Serve while still warm with Turkish bread.

Makes 2 servings.

Rice Pilaf with Asparagus

(Kuşkonmazlı Pilav)

3/4 cup long-grain rice
3-4 tbsp extra virgin olive oil
1 cup water, warm
1 tsp salt
Pinch of pepper
~
8-10 asparagus; break off the hard ends and discard, break in bite size
3-4 mushrooms, cleaned, sliced
1/2 tsp garlic, minced

Garnish:
Zest of half a lemon
Dill, chopped

First saute the asparagus, mushrooms and garlic with olive oil for about 2-3 minutes while stirring constantly. Add the rice, salt and pepper, stir. Pour in the warm water and stir.

Turn the heat down to low. Cover and cook until all the water evaporates. Cover the pot with a clean kitchen towel, cover with the lid and let the Pilaf stand for about 5 minutes. Garnish with lemon zest and dill, serve.

Makes 2 servings.