Smoked eggplant and yogurt purée

Ingredients

2 large, plump eggplant
2-3 cloves garlic, crushed
Juice of 1 lemon
1 cup, thick, set, plain yogurt
Salt and freshly ground black pepper
A few dill fronds

Aleppo pepper optional

Method

Place the aubergines directly onto the flame on the gas hob, turning them from time to time, until the skin is charred and the flesh feels soft to touch.

Place them in a plastic bag and leave to sweat for 5 minutes.

Hold each one by the stalk under running cold water and gently peel off the charred skin, until you are left with the smooth bulbous flesh on the end of the stalk.

Squeeze the flesh to get rid of any excess water and place it on a chopping board. Cut off the stalk and chop the flesh to a pulp.

In a bowl, beat the flesh with the olive oil, lemon juice and garlic. Beat in the yogurt and season with salt and pepper. Garnish with dill and serve with chunks of fresh crusty bread.

Mahummara Dip

Ingredients

1 cup roasted red bell peppers
1/3 cup toasted walnut pieces
1/2 pita bread, torn (slightly stale is good!)
2 cloves garlic, chopped
2 Tbsp. fresh lemon juice
1 Tbsp. pomegranate molasses
large pinch of aleppo pepper or red chile flakes
pomegranate arils and italian parsley to garnish (optional)
1 package pita bread for serving

Instructions

In the bowl of a food processor or in a blender jar combine the roasted bell peppers, walnuts, 1/2 pita bread, garlic, lemon juice, pomegranate molasses and pepper. Mix until a thick puree forms, scraping down the sides of the bowl/jar as needed. With the machine running slowly drizzle in the olive oil. Taste and adjust seasoning

Garnish with pomegranate arils and italian parsley. Serve with pita bread triangles, small cucumbers, pepper strips and/or celery.

By the way, is anyone watching "Arrow" on the CW? I gave it a shot, but I just couldn't latch on to it. It wasn't horrible, but I felt that some of the plots were wrapped up too quickly on each episode, therefore sacrificing the realism. There were serial-type plot threads that continued throughout the series, but others were just written rather sloppily, I thought. I know I said I wanted to keep this thread grounded on films, not TV shows, but it was my understanding that this Green Arrow series would be grounded in the "new" DC universe as the Nolan-directed "Dark Knight" trilogy and the new Superman film coming. "Arrow" doesn't come nowhere near the depth of writing as what Nolan has done/doing.

I've never seen any of those "Batman" rip-offs you speak of, John, but I have heard of that "Batwoman" film, and have always wanted to see it. I think it was regarded as one of those "lost" cult classics from the '60's drive-in scene. I think it was first released on VHS back when Tim Burton's "Batman" film became a phenomenon. I remember at the time "The Bat" serials were also released along with the '40's (?) "Batman & Robin" cliffhanger series.
 
John Battles said:

By the way , Joey , congratulations on 200 REPLIES.

Yeah , the only way you can get a lot of those weird movies is thru the private DVD trade or at memorabila shows/conventions. Has anybody ever seen any of the "Batman" ripoffs on TV , like Captain Nice or Super President   . They were on TV in or around 1966 , BUT , DID'NT LAST.....     Remember "The Wild World of Batwoman" (aka "She Was a Hippie Vampire")? Another cash- in attempt?  Mexico's "Bat - Chica" (Chica Murcielago?) was arguably better , and far enough away from a lawsuit.
 
Joey Fuckup said:

Speaking of a Spiderman/Avengers cross-over, John, there has been fan interest in seeing a film where it does happen. Avi Arad hasn't shot the idea down completely, but has said that they have a pretty clear path on the Avengers franchise and how it will fit in with other Marvel projects, and Spiderman has plenty of his own stories and will more than likely be isoloted from any crossovers.
 
John Battles said:

There was a comic book in which Spiderman was approached to possibly join The Avengers. Spidey was new on the scene , but the more seasoned pros were understandably impressed. He told them to get bent.  But with all the changes and collaborations you see , now , who knows? I was disappointed when Willem Dafoe played Green Goblin , and they put SO MANY APPLIANCES on his face , when all he needed was a false nose and some green greasepaint ,and his ol' reptile face would have been more than ready.
 
Joey Fuckup said:

Exactly, Rod, Sony took a gamble while they still had the license on Spiderman. With Sam Raimi (then Toby McGuire) aborting a fourth film, someone at Sony/Columbia figured they could re-boot the character since Marvel was doing that anyway. Their dice-rolling has paid off, though, because Marvel has been very impressed with what they've seen on "The Amazing Spiderman", and like I mentioned earlier, a sequel and a Venom film is already being planned. And Avi Arad hasn't ruled out a possibility of having Spiderman crossing over somehow into the Avengers franchise...

Rockin Rod Strychnine said:

Then there's the "why bother when it hasn't been that long ago" argument such as the newest Spider-Man.  They are changing so much that I get the feeling that it's not the same at all, which is kind of what the creators are going for but why so soon?  Because Sony(?) will lose their license on the character in a few more years and not get to renew if they don't jump on it now.

By the way , Joey , congratulations on 200 REPLIES.

Yeah , the only way you can get a lot of those weird movies is thru the private DVD trade or at memorabila shows/conventions. Has anybody ever seen any of the "Batman" ripoffs on TV , like Captain Nice or Super President   . They were on TV in or around 1966 , BUT , DID'NT LAST.....     Remember "The Wild World of Batwoman" (aka "She Was a Hippie Vampire")? Another cash- in attempt?  Mexico's "Bat - Chica" (Chica Murcielago?) was arguably better , and far enough away from a lawsuit.
 
Joey Fuckup said:

Speaking of a Spiderman/Avengers cross-over, John, there has been fan interest in seeing a film where it does happen. Avi Arad hasn't shot the idea down completely, but has said that they have a pretty clear path on the Avengers franchise and how it will fit in with other Marvel projects, and Spiderman has plenty of his own stories and will more than likely be isoloted from any crossovers.
 
John Battles said:

There was a comic book in which Spiderman was approached to possibly join The Avengers. Spidey was new on the scene , but the more seasoned pros were understandably impressed. He told them to get bent.  But with all the changes and collaborations you see , now , who knows? I was disappointed when Willem Dafoe played Green Goblin , and they put SO MANY APPLIANCES on his face , when all he needed was a false nose and some green greasepaint ,and his ol' reptile face would have been more than ready.
 
Joey Fuckup said:

Exactly, Rod, Sony took a gamble while they still had the license on Spiderman. With Sam Raimi (then Toby McGuire) aborting a fourth film, someone at Sony/Columbia figured they could re-boot the character since Marvel was doing that anyway. Their dice-rolling has paid off, though, because Marvel has been very impressed with what they've seen on "The Amazing Spiderman", and like I mentioned earlier, a sequel and a Venom film is already being planned. And Avi Arad hasn't ruled out a possibility of having Spiderman crossing over somehow into the Avengers franchise...

Rockin Rod Strychnine said:

Then there's the "why bother when it hasn't been that long ago" argument such as the newest Spider-Man.  They are changing so much that I get the feeling that it's not the same at all, which is kind of what the creators are going for but why so soon?  Because Sony(?) will lose their license on the character in a few more years and not get to renew if they don't jump on it now.

The Day of the Beast a Spanish film is great! He also did Acción mutante which, while also dark, is a bit zanier. Both must-sees.

I THINK i'VE ONLY SEEN DR.DRACULA , ONCE. I DON'T REMEMBER LOVIN' OR HATIN' IT....I JUST LOVE WHAT ADAMSON STOOD FOR , WHICH WAS BREAKING THE RULES , EVEN THE ONES IMPOSED ON B-MOVIES. HE JUMPED OVER HURDLES A TARENTINO  COULD'NT GET OVER WITH A CHERRY PICKER . TO GET THE MOVIE DONE , ON TIME , THEN DO THE SAME DAMN THING , IF NECESSARY , ALL OVER AGAIN.

I LOVE IT - "VERY LITTLE DRACULA VERSUSING FRANKENSTEIN" , WHILE THAT'S TRUE , THERE'S THE BUILDUP , WHERE THE MONSTER WANTS TO KICK DRACULA'S ASS OVER REGINA CARROLL , BUT , IS STILL IN HIS POWER. THE REAL SHOWDOWN DOES'NT HAPPEN TIL THE END....
 HOW MANY MOVIES IN THE PRE "GORE UBER ALLES " DAYS (80's to the present.) ARE GOING TO SHOW DRACULA (Arguably the stronger of the two creatures , depending on how strong his mojo is , that night.) RIPPING THE MONSTER'S ARMS AND HEAD OFF ?!! it was later confirmed that this scene DID inspire the "Black Knight" bit in "Monty Python and The Holy Grail".  "HORROR OF THE BLOOD MONSTERS " AND "SATAN'S SADISTS" , I LIKE A LOT , TOO...."Blood of Ghastly Horror" , i FOUND EXTREMELY DIFFICULT TO FOLLOW . IT WAS MADE , OF COURSE , FROM PARTS OF "PSYCHO A-GO -GO"......."THE MAN WITH THE SYNTHETIC BRAIN" WAS A BETTER TITLE , AT LEAST , BUT THE DISTRIBUTORS DEMANDED WORDS LIKE "HORROR" , "BLOOD" AND "FRANKENSTEIN" BE THROWN AROUND A LOT. 

Well , like a lot of (Sensible) people in my age bracket , I saw movies like "Dracula Versus Frankenstein" and "Frankenstein's Bloody Terror" on late night TV , for the first time. "D vs. F", EVEN THEN , had a distinct lack of continuity  that could only partly be attributed to the severe editing for Television. I understood where they were going with it , but , not what they picked up along the way. IT MAKES MORE SENSE TO ME , NOW. THAT'S what's scary !

Greg Hanson said:

I generally love Adamson schlock. DvF is kind of amazingly appalling. But like so many films donning lurid titles, it didn't even deliver very much on the premise espoused in the title - AKA there was very little Dracula versusing Frankenstein! It was still a fun one, though definitely difficult to sit through.

I'd say Adamson's worst is definitely Doctor Dracula, which was more than a chore to sit through. I am very partial to Horror of the Blood Monsters, Psycho A Go-Go, Satan's Sadists, and Black Samurai as they all have some high-quality camp. Similar to Ted Mikels in really often tip-toeing on the line of fun and abhorrent. 

John Battles said:

Just watched "Dracula Vs. Frankenstein" for the umpteenth time.  I know we spoke of it , earlier ,  somewhere around here...... If you think it's hard to follow , you have'nt seen the celebrated back catalogue of AL Adamson . Barring "Satan's Sadists" (Which this movie was intended as a sequel to , without any monsters , an idea that cost Russ Tamblyn's appearance , one of his last on film ,to being reduced to not much more than a cameo.), it IS one of Adamson's most coherent features.  It also did'nt help that the movie was released at least three times ,with titles such as "Blood of Frankenstein" and Even "Teenage Dracula". It was marketed as a "Sex" picture (There is very moderate nudity.)and even as a Musical ! (There are two songs in the film, barring soundtrack music borrowed from Universal Horror films.)......The real source of confusion , though , was that two , unrelated , movies , were released under the same name , at roughly the same time  - The Paul Naschy/Michael Rennie Sci Fi - Monster Mash (aka "The Man Who Came From Ummo") - Dracula and Frankenstein's monster don't even meet ! and Jesse (Jesus) Franco's Monster Bash . "Dracula , Prisoner of Frankenstein".

But , if you see Al Adamson's magnum opus of schlock , several times (As I suggest.) , the seemingly unrelated subplots and teh herky - jerky editing will all make sense.

Fortress 1-2

Escape from Asbolon

I generally love Adamson schlock. DvF is kind of amazingly appalling. But like so many films donning lurid titles, it didn't even deliver very much on the premise espoused in the title - AKA there was very little Dracula versusing Frankenstein! It was still a fun one, though definitely difficult to sit through.

I'd say Adamson's worst is definitely Doctor Dracula, which was more than a chore to sit through. I am very partial to Horror of the Blood Monsters, Psycho A Go-Go, Satan's Sadists, and Black Samurai as they all have some high-quality camp. Similar to Ted Mikels in really often tip-toeing on the line of fun and abhorrent. 

John Battles said:

Just watched "Dracula Vs. Frankenstein" for the umpteenth time.  I know we spoke of it , earlier ,  somewhere around here...... If you think it's hard to follow , you have'nt seen the celebrated back catalogue of AL Adamson . Barring "Satan's Sadists" (Which this movie was intended as a sequel to , without any monsters , an idea that cost Russ Tamblyn's appearance , one of his last on film ,to being reduced to not much more than a cameo.), it IS one of Adamson's most coherent features.  It also did'nt help that the movie was released at least three times ,with titles such as "Blood of Frankenstein" and Even "Teenage Dracula". It was marketed as a "Sex" picture (There is very moderate nudity.)and even as a Musical ! (There are two songs in the film, barring soundtrack music borrowed from Universal Horror films.)......The real source of confusion , though , was that two , unrelated , movies , were released under the same name , at roughly the same time  - The Paul Naschy/Michael Rennie Sci Fi - Monster Mash (aka "The Man Who Came From Ummo") - Dracula and Frankenstein's monster don't even meet ! and Jesse (Jesus) Franco's Monster Bash . "Dracula , Prisoner of Frankenstein".

But , if you see Al Adamson's magnum opus of schlock , several times (As I suggest.) , the seemingly unrelated subplots and teh herky - jerky editing will all make sense.

Hot and Sour Soup (Thai)

Ingredients:

• 6 cups chicken stock
• 4 cloves garlic, minced
• 1 thumb-size piece galangal or ginger, grated or finely sliced into matchstick-like pieces
• 1 Tbsp. soy sauce
• 2 Tbsp. fish sauce
• 1 fresh red or green chili, minced, OR 1/2 to 1 tsp. dried chili flakes
• 1 Tbsp. rice vinegar (or substitute apple cider vinegar OR regular white vinegar)
• 1 Tbsp. brown sugar
• 2 kaffir lime leaves, OR 1 Tbsp. lime juice
• 2-3 eggs
• VEGETABLES (choose from the following, or add your own selection):
• handful fresh shiitake mushrooms
• 1-2 cups Chinese cabbage such as bok choy or baby bok choy, roughly chopped
• handful fresh or frozen spinach
• bamboo shoot strips
• GARNISH:
• handful of fresh coriander and lime wedges
• optional: Thai chili sauce to serve on the side

Preparation:

1. Heat broth in a large soup pot over medium-high heat. Add the garlic, galangal or ginger, soy sauce, fish sauce, chili, vinegar, brown sugar and lime leaves/lime juice. Bring to a boil, then reduce to medium heat and allow to simmer while you add next ingredients.

Crack eggs into a cup and lightly beat with a fork. Slide eggs into the soup and stir immediately several times (the eggs cook fast). Tip: If you want the egg to be finely shredded, stir rapidly. If you prefer larger "clouds" of floating egg whites, only stir once or twice clockwise.

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Hot and Sour Soup (Chinese)

Ingredients

• 6 dried tree ear mushrooms (also known as wood ear mushrooms)
• 6 dried black mushrooms
• 8 dried lily buds (otherwise known as golden needles)
• 1/2 cup bamboo shoots
• 3 tablespoons rice vinegar
• 2 tablespoons Chinese black vinegar
• 4 tablespoons light soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon oil
• 4 ounces pork loin (optional), cooked and shredded
• 4 cups broth
  
• 1 package tofu, cut into small pieces
• 2 eggs, lightly beaten
• 1 teaspoon black pepper, ground
• 1 teaspoon white pepper, ground
• 1 teaspoon sesame oil
• 2 teaspoons chili oil or to taste
• 1 tablespoon chili sauce or to taste
• 4 green onions sliced

Directions

1. Soak the tree ear and black mushrooms in boiling water until softened, about 20 minutes, and shred them.
2. Soak the lily buds in warm water until softened, about 20 minutes, and shred them.
3. Cover the bamboo shoots in water, bring to a boil, drain and shred.
4. Mix the vinegars, soy sauce, salt and sugar in a bowl.
5. Mix the cornstarch into the water in a bowl.
6. Heat the oil in a large pot over medium-high heat.
7. Add the pork, tree ear and black mushrooms, lily buds and bamboo shoots and saute for a minute.
8. Add the broth and tofu and bring to a boil.
9. Add the vinegar mixture and the cornstarch mixture and stir until it thickens.
10. Pour the eggs into the soup in a thin stream while stirring the soup.
11. Stir in the peppers, oils and chili sauce.
12. Serve garnished with green onions.

Hot and Sour Soup (Chinese)

Ingredients

• 6 dried tree ear mushrooms (also known as wood ear mushrooms)
• 6 dried black mushrooms
• 8 dried lily buds (otherwise known as golden needles)
• 1/2 cup bamboo shoots
• 3 tablespoons rice vinegar
• 2 tablespoons Chinese black vinegar
• 4 tablespoons light soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 tablespoon oil
• 4 ounces pork loin (optional), cooked and shredded
• 4 cups broth
  
• 1 package tofu, cut into small pieces
• 2 eggs, lightly beaten
• 1 teaspoon black pepper, ground
• 1 teaspoon white pepper, ground
• 1 teaspoon sesame oil
• 2 teaspoons chili oil or to taste
• 1 tablespoon chili sauce or to taste
• 4 green onions sliced

Directions

1. Soak the tree ear and black mushrooms in boiling water until softened, about 20 minutes, and shred them.
2. Soak the lily buds in warm water until softened, about 20 minutes, and shred them.
3. Cover the bamboo shoots in water, bring to a boil, drain and shred.
4. Mix the vinegars, soy sauce, salt and sugar in a bowl.
5. Mix the cornstarch into the water in a bowl.
6. Heat the oil in a large pot over medium-high heat.
7. Add the pork, tree ear and black mushrooms, lily buds and bamboo shoots and saute for a minute.
8. Add the broth and tofu and bring to a boil.
9. Add the vinegar mixture and the cornstarch mixture and stir until it thickens.
10. Pour the eggs into the soup in a thin stream while stirring the soup.
11. Stir in the peppers, oils and chili sauce.
12. Serve garnished with green onions.

Hot and Sour Soup (Thai)

Ingredients:

• 6 cups chicken stock
• 4 cloves garlic, minced
• 1 thumb-size piece galangal or ginger, grated or finely sliced into matchstick-like pieces
• 1 Tbsp. soy sauce
• 2 Tbsp. fish sauce
• 1 fresh red or green chili, minced, OR 1/2 to 1 tsp. dried chili flakes
• 1 Tbsp. rice vinegar (or substitute apple cider vinegar OR regular white vinegar)
• 1 Tbsp. brown sugar
• 2 kaffir lime leaves, OR 1 Tbsp. lime juice
• 2-3 eggs
• VEGETABLES (choose from the following, or add your own selection):
• handful fresh shiitake mushrooms
• 1-2 cups Chinese cabbage such as bok choy or baby bok choy, roughly chopped
• handful fresh or frozen spinach
• bamboo shoot strips
• GARNISH:
• handful of fresh coriander and lime wedges
• optional: Thai chili sauce to serve on the side

Preparation:

Homemade Chicken Broth

Made with drumsticks and chicken feet (really). Read on.

Leek Soup with Feta, Dill and Paprika

30 ml/2 tbsp olive or sunflower oil
3 leeks, trimmed, roughly chopped and washed
1 onion, chopped
5 ml/1 tsp honey or Rapadura
1 bunch of fresh dill, chopped, with a few fronds reserved for the garnish
1 1/4 cups milk
1 tbsp butter
4 oz feta cheese, crumbled
salt and ground black pepper
paprika, to garnish

1) Heat the oil in a heavy pan and stir in the chopped leeks and onion. Cook for about 10 minutes, or until the vegetables are soft.

2) Add the sugar and chopped dill, and pour in 600 ml/1 pint/2 1/2 cups water. Bring to the boil, lower the heat and simmer for about 15 minutes.

3) Leave the liquid to cool a little, then process in a blender until smooth.

4) Return the pureed soup to the pan, pour in the milk and stir over a gentle heat until it is hot (don't let it come to the boil).

5) Season with salt and pepper, bearing in mind that the feta is salty. IF using the butter, drop it onto the surface of the soup and let it melt.

6) Ladle the soup into bowls and top with the crumbled feta. Serve immediately, garnished with a little paprika and the dill fronds.

Pomegranate Broth

5 cups chicken stock
1 1/3 cup fresh pomegranate juice
1/3 cup pomegranate seeds for garnish
Fresh chopped mint for garnish
Salt and freshly ground black pepper to taste

In a soup pot, bring the chicken stock to a simmer over medium heat. Place the pomegranate juice in a small non-aluminum pan and reduce over high heat to ½ cup, (approximately 10 – 15 minutes). Stir the juice into the stock and season with salt and pepper. Serve garnished with pomegranate seeds and mint.

Turkish Yogurt, Rice and Mint Soup

Ingredients:

1/2 cup rice or broken rice (you can also substitute with 1 cup cooked plain rice)
1 egg yolk
2 cups plain yogurt
2 tbsp. flour
1 tsp. salt
white pepper to taste
2 tbsp. butter or margarine
2 tbsp. dried mint
Fresh mint sprigs for garnishing

Preparation:

First, put the rice in a covered saucepan with 3 cups of water and bring to a boil. Reduce the heat, cover, and cook the rice until it softens.

In a separate bowl, beat the egg, plain yogurt, flour and 1 cup of water briskly with a wire wisk until well blended and creamy. Make sure you have no lumps of flour or yogurt.

Using your wire wisk to stir the rice and water, add the yogurt mixture while gently wisking. Then, add the salt and white pepper. Allow the mixture to heat through until steaming. Continue wisking gently without letting the soup come to a boil. If the soup becomes too thick for your liking, add a little more water.

In a separate pan, melt the butter and add the dried mint. Stir thoroughly and remove from the heat quıickly. Add the butter and mint to the soup and continue wisking until well combined. Garnish each bowl of soup with a sprig of fresh mint leaves.

If you wish, you can also keep the butter and mint separate and drizzle it over the top of the soup just before serving. If you want to spice up your soup a little more, add about 1 tsp. hot red pepper flakes to the butter along with the mint.

CILBIR – poached eggs with garlic yoghurt

Ingredients:
2 cloves crushed garlic
1 cup white vinegar
1/2 Tbsp Aleppo red pepper ( or chilli flakes as substitute)
2 cups of yoghurt
2 Tbsp butter
8 free range eggs

Method:
• Mix the crushed garlic and the yoghurt. Set aside until mixture reaches to room temperature
• Spoon the mixture into the serving dish.
• Fill a large saucepan 3/4 full with water add the vinegar.
• Boil, and carefully break the eight eggs over the surface of the water.
• Cook 2-3 minutes making sure egg yolks are still soft and runny
• Take out the eggs with a draining spoon and place 2 in each plate
• Melt the butter with the red pepper in a small frying pan.
• Pour a fine stream of the melted butter and pepper.

Leek Soup with Feta, Dill and Paprika

30 ml/2 tbsp olive or sunflower oil
3 leeks, trimmed, roughly chopped and washed
1 onion, chopped
5 ml/1 tsp honey or Rapadura
1 bunch of fresh dill, chopped, with a few fronds reserved for the garnish
1 1/4 cups milk
1 tbsp butter
4 oz feta cheese, crumbled
salt and ground black pepper
paprika, to garnish

1) Heat the oil in a heavy pan and stir in the chopped leeks and onion. Cook for about 10 minutes, or until the vegetables are soft.

2) Add the sugar and chopped dill, and pour in 600 ml/1 pint/2 1/2 cups water. Bring to the boil, lower the heat and simmer for about 15 minutes.

3) Leave the liquid to cool a little, then process in a blender until smooth.

4) Return the pureed soup to the pan, pour in the milk and stir over a gentle heat until it is hot (don't let it come to the boil).

5) Season with salt and pepper, bearing in mind that the feta is salty. IF using the butter, drop it onto the surface of the soup and let it melt.

6) Ladle the soup into bowls and top with the crumbled feta. Serve immediately, garnished with a little paprika and the dill fronds.

Pomegranate Broth

5 cups chicken stock
1 1/3 cup fresh pomegranate juice
1/3 cup pomegranate seeds for garnish
Fresh chopped mint for garnish
Salt and freshly ground black pepper to taste

In a soup pot, bring the chicken stock to a simmer over medium heat. Place the pomegranate juice in a small non-aluminum pan and reduce over high heat to ½ cup, (approximately 10 – 15 minutes). Stir the juice into the stock and season with salt and pepper. Serve garnished with pomegranate seeds and mint.

Turkish Yogurt, Rice and Mint Soup

Ingredients:

1/2 cup rice or broken rice (you can also substitute with 1 cup cooked plain rice)
1 egg yolk
2 cups plain yogurt
2 tbsp. flour
1 tsp. salt
white pepper to taste
2 tbsp. butter or margarine
2 tbsp. dried mint
Fresh mint sprigs for garnishing

Preparation:

First, put the rice in a covered saucepan with 3 cups of water and bring to a boil. Reduce the heat, cover, and cook the rice until it softens.

In a separate bowl, beat the egg, plain yogurt, flour and 1 cup of water briskly with a wire wisk until well blended and creamy. Make sure you have no lumps of flour or yogurt.

Using your wire wisk to stir the rice and water, add the yogurt mixture while gently wisking. Then, add the salt and white pepper. Allow the mixture to heat through until steaming. Continue wisking gently without letting the soup come to a boil. If the soup becomes too thick for your liking, add a little more water.

In a separate pan, melt the butter and add the dried mint. Stir thoroughly and remove from the heat quıickly. Add the butter and mint to the soup and continue wisking until well combined. Garnish each bowl of soup with a sprig of fresh mint leaves.

If you wish, you can also keep the butter and mint separate and drizzle it over the top of the soup just before serving. If you want to spice up your soup a little more, add about 1 tsp. hot red pepper flakes to the butter along with the mint.

Mahummara Dip

Ingredients

1 cup roasted red bell peppers
1/3 cup toasted walnut pieces
1/2 pita bread, torn (slightly stale is good!)
2 cloves garlic, chopped
2 Tbsp. fresh lemon juice
1 Tbsp. pomegranate molasses
large pinch of aleppo pepper or red chile flakes
pomegranate arils and italian parsley to garnish (optional)
1 package pita bread for serving

Instructions

In the bowl of a food processor or in a blender jar combine the roasted bell peppers, walnuts, 1/2 pita bread, garlic, lemon juice, pomegranate molasses and pepper. Mix until a thick puree forms, scraping down the sides of the bowl/jar as needed. With the machine running slowly drizzle in the olive oil. Taste and adjust seasoning

Garnish with pomegranate arils and italian parsley. Serve with pita bread triangles, small cucumbers, pepper strips and/or celery.

Smoked eggplant and yogurt purée

Ingredients

2 large, plump eggplant
2-3 cloves garlic, crushed
Juice of 1 lemon
1 cup, thick, set, plain yogurt
Salt and freshly ground black pepper
A few dill fronds

Aleppo pepper optional

Method

Place the aubergines directly onto the flame on the gas hob, turning them from time to time, until the skin is charred and the flesh feels soft to touch.

Place them in a plastic bag and leave to sweat for 5 minutes.

Hold each one by the stalk under running cold water and gently peel off the charred skin, until you are left with the smooth bulbous flesh on the end of the stalk.

Squeeze the flesh to get rid of any excess water and place it on a chopping board. Cut off the stalk and chop the flesh to a pulp.

In a bowl, beat the flesh with the olive oil, lemon juice and garlic. Beat in the yogurt and season with salt and pepper. Garnish with dill and serve with chunks of fresh crusty bread.

Star Trek