Experience the warmth of an Anatolian village table. Recipe for Yayla soup, beef chickpea stew, bulgur pilaf, and oven-baked rice pudding (Sütlaç).
Yayla Soup (Traditional Yogurt Soup)
Method: Boil 1/2 cup rice. Whisk 1 liter yogurt, 1 egg, and 1 tbsp flour. Temper the mix with hot rice water, then pour back into the pot. Stir constantly until boiling. Top with butter-sizzled dried mint.
Beef Chickpea Stew (Güveç Style)
Method: Sauté 300g cubed beef with onions and tomato paste. Add pre-soaked and boiled chickpeas. Pour in 4 cups of hot water and simmer for 30 mins. Best served when cooked in an earthenware pot.
Oven-Baked Rice Pudding (Fırın Sütlaç)
Method: Boil rice until soft, add milk and sugar. Thicken with a little starch. Pour into clay ramekins and bake at 200°C until the top is golden-brown and caramelized.
