What a little gem this soup was. I love it.
The creaminess that the egg yolks add is delightful. And the tarragon pairs fantastic with the potatoes.

It's a very mild-tasting soup. I think it would be ideal for young children.
The milk curdled a bit for me.
I had it for lunch, with an eggplant dip and spinach flat bread.

What a delightful dish!
So many flavors all balancing each other.
I loved the lemony hint of the sumac over the silky Aleppo butter.
I didn't have any bread so I nade a few quick flat breads instead. They worked wonderfully scooping all that creamy yogurt with the runny yolk.
Fantastic.

Crispy on the outside, fluffy on the inside, with a punch of flavor.
It was the perfect side dish for Bea's Breaded Rosemary Mustard Butt Chops (recipe 12192)

Pork and rosemary goes so well together. I love that you do not need eggs to bread it.
I really enjoyed them, specially accompanied by Bea's Rosemary Baby Red Potatoes (recipe 11815)
It was a match made in heaven.

I really enjoyed this salad. It tastes like summer. I am a big fan of dill. Looking forward to make it again.

I do not have an Instapot so I followed the classic risotto method recipe, with Bea's ingredients, and it was to die for .
I made a gigantic dish and eat it ALL.

So easy to make. I love it. Fresh and flavorful.
Perfect for this hot summer day.

What a perfect lunch! I love this salad.
Sorry but I'm going to brag. I used tomatoes , basil and oregano from my garden. The olives and olive oil were from my trees. I substituted the red wine vinegar for apple cider vinegar because that is also homemade.
It's a true Mediterranean salad, eaten at the pick of the summer season.
Flavors bursting all over my plate.