Yesterday I made a seasoned yogurt. The recipe is very simple; cover the inside of metal strainer and put in as much yogurt as you want. Place a container underneath the strainer so that all the water will drain out. Wait for a day. The next day, take spoonfuls of yogurt and layer them on top of each other in a jar with a lid. You may put any mixture of spices you want in between the layers. (I used paprika, mint, and rosemary.) After you finish all the layers, put enough olive oil until the top is completely covered. After letting it rest for a day, your seasoned yogurt is ready.
Bu karismi ne kadar sure ile kavanoz da tutabiliriz?
Yogurt bir sure sonra sanirim kuflenir..Any idea?
Iyi gunler!!
Posted by: Cahide | November 30, 2004 at 10:34 AM
A small tip: If you use Greek style yoghurt it would taste better while other sort of yoghurts are more sweet and creamy.
Posted by: Sevim | August 19, 2005 at 04:57 PM
Hi,
My daughter sent me your URL as I had visited Turkey 3 or 4 years ago and like to cook new recipes. Do you have a recipe for pidde? I remember those interesting boat shaped pizzas as having very little topping. The topping was chopped (not minced) meat possibley lamb and tomatoes. Also I am curious about how those interesting recipes for all the different kinds of vegetables, like eggplant, that were part of the meze or the lunch meals we ate at the roadside restaurants were made.
Thank you for your help,
Sandy
Posted by: Sandy | August 31, 2005 at 06:41 AM