SSBubbles wrote:halil wrote:Bananiot wrote:Are your figs ready yet Halil? I already feel the saliva in my mouth simply by hearing about figs, the king of all fruit.
Oracle, shut it.
Yes Bananiot ,
i will bring some for you ... i am on holiday now . Properly after monday .
I will pass from lokmacı .before i come i will give u a call
I may just drive to Nicosia one day next week then
I love figs,(served on a bed of ice - is this a Cypriot thing?) alas they are not good for my ample figure!
i am not sure about serving of figs . i liked to eat them at morning with bread and Hellim .
your figure is ok . your man is lucky man .
and here is the Yayla soup for you .
1/4 cup rice
5 cups of water (if you wish you can use half chicken stock, half water)
i can recommend to use chicken broth2 cups of plain yogurt
1 egg
2 tbsp flour
2 tbsp butter
2 tsp dried mint or tarragon
1 tsp salt
-Boil rice in 5 cups of water with salt until (very) soft.
-In a bowl, beat the egg and flour well, and then add yogurt and mix. With 1-2 tbsp water lighten up this mixture.
-Put the yogurt mix in a pot and start cooking on very low. It's important that you start with low heat, otherwise yogurt would curdle. Give yogurt some time to get used to heat. Cook on low heat for approximately 15 minutes and keep stirring.
-Slowly pour in rice along with water into the soup. Keep stirring. First let it boil on medium and then turn it down and cook for another 10 minutes.
-Heat butter in a pan. Once it sizzles, add mint flakes and stir for 20-30 seconds (don't let it burn). Then, pour it into soup.