Results tagged “yoghurt”

Rhubarb and yoghurt cake

This cake is so easy - you can throw it together in ten minutes.  It always goes down really well when we make it in cooking classes.  Rhubarb, orange and yoghurt make a delicious combination.  But you could omit the orange flower water, or substitute rose water, or just use vanilla.  Enjoy the cake warm or cold, at tea time or for dessert.  It pairs beautifully with a dollop of creamy yoghurt.  The recipe is adapted from one by Leanne Kitchen.  


Beetroot & yoghurt dip

This is a Syrian recipe, adapted from my friend Laura who adapted it from her friend Matthew, who adapted it from a cookbook by Barry Vera.  Such is the evolution of recipes.  Feel free to adapt it further.  You might prefer different spices, or more tahini.  Tahini does not last forever - it goes rancid and stale - so don’t be tempted to use that half-eaten jar that’s been in the cupboard for six months…  Serve this dish as a dip with warm flatbreads. 


Wild garlic cacık

greece, turkey
Cacık (pronounced ‘jajuk’) is the Turkish equivalent of Greek tzatziki - a garlicky yoghurt and cucumber dip/soup/salad, depending on what it’s served with.  It’s a fantastic accompaniment to kebabs, meatballs and cooked vegetable dishes, and there is some evidence that eating yoghurt with meat is good for us.  It’s usually made with pounded garlic cloves, but bright green wild garlic makes a very pretty alternative.


And the nominations are ...

burkina faso
Smetreburkinabe.JPGTen minutes into Burkina Faso, and we knew it was going to be a dead cert for that most coveted of awards: Most Friendly Border Guards Anywhere Ever. The Malians will be disappointed, I know, after a very strong showing indeed, but the Burkinabés trumped them from their very first "Bienvenue!". This is the way to welcome new arrivals to your country -- friendly, enthusiastic, helpful, interested and generally very correct. UK Customs and Immigration could certainly stand to learn a thing or two ...

Smsoumbalapounding.JPGAnd now that we've spent a (too too short) while here, that's not the only award it's been nominated for. It's up for the hotly contested Chef Most Generous With His Time prize, is the bookie's favourite for Most Surprising Yoghurt-Offal Combination, has several entries in the extremely competitive Tastiest Street Food category, and is way out in the lead in the (admittedly less competitive) Most Impressive Cross-Town Inter-Generational Search For An Obscure 70s Funk Album.

Let's open those envelopes, and find out just what they won ...

Better lait than never

burkina faso
Smbarnabyyoghurt0001.jpgBarnaby's met so many cheese-makers on this trip that he's starting to consider himself a bit of an expert.  So since our cheddar-making experiments in Morocco he's been a bit disappointed by the lack of dairy products.  He met the occasional Fulani cattle-herder in Senegal and Mali, and admired their milk and butter, but that's been about it.

So once he got to Burkina Faso he was quite excited to see just how much people like yoghurt.  Apparently you can't even open a telecentre here without a stock of high quality yoghurt to go with your fax machine and mobile phone cards.  Smtelecentreyaourt0001.jpgPeople will happily have it for breakfast, lunch and dinner, or just for a snack in between with a nice fresh baguette.  Perfect!

Then he noticed their slightly disturbing tendency to pair it with offal.  He's never been a big fan of offalSmoffalmenu0001.jpgBut in Ouagadougou, he pulled himself together and gave it a try: a classic baguette, yoghurt and liver combo.  Delicious!  Meaty, juicy and rich, with all the dairy goodness he'd been waiting for.  He might wait a bit before moving on to the brain, heart and kidney versions, though.

Turkey II: Syria (nearly) to Greece

Smmountainpass0001.JPGAfter our epic journey to Erzurum, we had a very long day's drive ahead of us to get to Mardin and the south-east.  Partly because it's quite a long way; partly because we took quite a roundabout route.  But also because as well as getting stopped by the police as usual, we started getting stopped by the army.  This is PKK country: villages have military watchtowers, and roads have frequent checkpoints.  (Perhaps a bit like Northern Ireland in the 1970s, but with more kebabs.) There's a fair amount of traffic, though, so you'd have thought they'd have seen someone like Anna driving a Land Rover before, but apparently not: once the first soldier saw who was at the wheel, he immediately called the rest of the squad over for a laugh.

But it was definitely worth the drive.  Not only was the south-east probably the highlight of the trip (although it's a close call), we went on from that to see the centre and the coast in ways that most tourists don't get to do - mostly because of the people we met.

So read on for stories of underground ovens, underwater cities, pizzas as long as Anna is tall, and ice cream you eat with a knife and fork.

From the people who brought you yoghurt

Smyoghurtwithsesameseeds0001.JPGYou might not associate Turkey with dairy products in the way that you might France or Italy.  But dairy is big business in Turkey, the country which invented yoghurt and exported it to the world.  There are also numerous cheeses and some very special butters and creams, and an ice cream you eat with a knife and fork.

Özge's boiled egg meze

This recipe is really thanks to Zeliha İrez, Özge’s mother, but I’m naming it after Özge as she helped make it while we stayed with them.  In fact, Özge has not (yet) taken after her mother kitchen-wise, but does know how to boil an egg.  This is a great little starter or amuse bouche, and so simple to make. Go on, try it!



Culinary Anthropologist