I asked Interlink Publishing, the publisher of “The Yogurt Cookbook,” for a couple of pictures to go along with my column on Wednesday. Since they didn’t have pictures of the recipes I wanted to share, I asked for two photos that would generally show the versatility of yogurt.
Well, you guys really got hungry when you saw the picture on the front page of the Extra section. A few readers have asked me what kind of soup that was and whether I can share the recipe. That was a photo of ash-e-jo, a barley soup made with legumes, vegetables and yogurt. Since it looks like spring is toying with us and we might get chilling weather again this weekend, this might be the perfect thing to whip up in the next few days.
I posted a second photo from the book on the blog and someone commented on how beautiful it was. It’s an orange salad made with yogurt called narinchi aghtsan. I previously reported that it was an orange salad called portakal salatasi, but I was mistaken.
I’m going to share both of those recipes here today. Hope you all enjoy!
2 oz. dried red kidney beans
2 oz. dried chickpeas
4 oz. whole brown lentils
2 tsp. salt
Black pepper to taste
1/2 tsp. turmeric
2 Tbsp. butter
1 onion, finely chopped
3 oz. barley
3 oz. spinach, chopped
1 1/2 oz. parsley, chopped
4 oz. leeks, chopped
1/2 cup chopped fresh dill or cilantro
1 1/4 cups plain yogurt
1. Soak the kidney beans and chickpeas in water overnight.
2. In a large saucepan, combine the kidney beans, chickpeas, lentils, 5 cups of water, salt, pepper and turmeric.
3. Meanwhile, melt butter in a small pan and saute the onion until it is soft and brown.
4. Add onion and barley to the saucepan. Bring to a boil, then reduce heat to simmer for 45 minutes to an hour.
5. Add chopped vegetables and herbs and simmer for another 20 to 30 minutes or until the beans, barley, and chickpeas are tender. Add a little more water if necessary.
6. Remove soup from heat and slowly stir in the yogurt. Serve immediately.
10 dates, pitted and chopped
1 Tbsp. slivered almonds
1 Tbsp. superfine sugar
Juice of one lemon
1/3 cup yogurt
1/3 cup heavy cream
Pinch of cinnamon
1. Peel oranges, removing as much of the white pith as possible. Slice them thinly crosswise. Arrange slices over a large platter.
2. Scatter the chopped dates and almonds over the oranges.
3. In a small bowl, mix together sugar, lemon juice, yogurt and cream. Pour this sauce all over the salad, then sprinkle with cinnamon and serve.