Soup with orzo pasta and lemom-Supe me fidhe ose magjerica me lemon

Ingredients:

• 1 1/2 Lb  beef soup bones ( can be used any meat  to your likings )
• 3-4 Tbs butter
• 1 Tbs salt
• 4 Tbs orzo pasta
• 3-4 green onion ( only whites of the onion chopped )
• 2 egg yolk
• 1/2 lemon juice
• 2 Tbs dill or parsley
• black pepper
• 6 cups of water

PREPARATION:

Heat the butter in a stockpot 6 quart  over medium heat. Add green onions and cook, stirring until  translucent about 4 to 5 minutes. Add beef soup bones and continue to stir around for few minutes, or until you see light browning. At this point pour the water, bring to a boil, and let simmer for one hour. If the meat is not cook yet you can add more water until is done. Stir in the orzo pasta and cook for 10 more minutes, and season with salt and black pepper. Remove the stockpot from the heat to cool down at room temperature. Meanwhile in  a medium size bowl beat lemon juice,egg yolk. While whisking slowly pour one cup broth from the stockpot into the egg mixture. Pour egg mixture to the stockpot and stir well to blend. Serve right way with hard crusted bread. Enjoy!

Yogurt Sauce with Cucumber & Dill aka Tarator

Tarator is more like a dip or a sauce used mostly during summer time as an appetizer. Each Balkan country has different way of making it with almost the same ingredients. In Albania is called Tarator, in Greece the name is Tzatziki and Cacik in Turkey. This recipe is smooth, refreshing and if you love yogurt as I do you are up for something very Mediterranean.

Level: Easy

Servings: 2

Ingredients:

• 2 cups plain yogurt
• 1 medium cucumber, unpeeled finely grated (the cucumber has to be seeded before grated)
• 1 Tsp sea salt
• 2 Tbsp. fresh dill chopped
• 2 to 3 garlic cloves pressed or mashed
• 3 Tbsp. extra virgin olive oil
• 1/4 cup cold water

Preparation:

In a bowl mix cucumbers, garlic, sea salt and 1 Tbs olive oil. Meanwhile in a separate bowl thin the yogurt with cold water not to thin but not to thick. Personally, I like it more on  the thicker side. At this point pour in the mixture from the first bowl and mix them all together. Serve in small bowls and drizzle 2 Tsp of olive oil. Lastly, garnish with fresh chopped dill. Put in the refrigerator for half an hour to an hour to chill. This can be paired with grilled fish or meats and vegetables. Enjoy!

Note: In the absence of cucumbers thick sliced fried zucchini can be used along with chopped fried or roasted red peppers with the skin peeled off. Also if you would like to use your own homemade yogurt you can find the recipe in my blog.