Havuç Çorbasi 

(Turkish Carrot Soup)

This is a lazy version of Havuç Çorbasi, Turkish Carrot Soup. The original recipe, from Claudia Roden's The New Book of Middle Eastern Food, calls for carrots to be cooked very well in stock with salt, sugar, and cinnamon, and put through a blender or food processor. I just cooked it very well in water.  

The next step is to separately make a bit of a white sauce, add egg yolks, and then carefully add it to the soup, to thicken it. However, I tend to just skip all this, and mix in a whole egg, right into the soup (like egg-drop soup). I'd roasted some carrots in the oven a few days ago, so I added in the last few here, along with some cilantro, and a bit of scrambled egg.

Accompanying the soup, are some Plain Harcha (Moroccan Galettes/Biscuits), made from the recipe of My Moroccan Food. The meal was light but with a nice flavor. 

My Moroccan Food Facebook

My Moroccan Food Website, Plain Harcha/Zaatar & Black Olive Harcha

Eggplant "Pizza" (Patlicanli Pide)

This is a Turkish recipe from Anissa Helou's Savory Baking from the Mediterranean. The dough is very simple and easy to make, according to this method, and I had some eggplant topping already cooked and frozen. It's better for me if eggplant is blended with a food processor, so that's what I did this time. This eggplant is very delicious by itself, and of course, as a pizza topping, it's even better! Very yummy and satisfying.

Eggplant "Pizza" (Patlicanli Pide)

This is a Turkish recipe from Anissa Helou 's Savory Baking from the Mediterranean. The dough is very simple to make (and when I'm too tired to make the eggplant part of the recipe, I have sometimes topped the pizzas with leftover baingan bharta = Indian mashed eggplant dish). This time, I tried to follow the recipe, with the third eggplant bought at the store the other day.