Barley Yogurt Soup is the third middle eastern dish demonstrated by Minoo in the South Arm Community Kitchen. This is a Turkish dish which is commonly served as breakfast or with main meal.

The Barley Yogurt Soup is thick and creamy and it resembles oatmeal porridge.

Ingredients

• 6 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 quart (4 cups) chicken stock
• 1 cup barley
• salt to taste
• 3 cups plain yogurt
• 2 large egg yolks
• 1 small handful fresh mint leaves, chopped
• 1 teaspoon Kirmizi biber or paprika

Source: adapted from food network

Prep time: 10 minutes;  Cook time: 30 minutes; Serve 8

Instructions

Soak the barley in water overnight.

Melt 4 tablespoons of the butter over medium heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.

Pour in chicken stock and continue to stir well. Bring the mixture to a simmer.

Add barley and season with salt. Reduce heat to medium-low, cover, and cook for about 25 to 30 minutes, or until the barley is tender.

In a large mixing bowl, blend together the yogurt and egg yolks until smooth.

After the barley has softened, lower the heat and gradually whisk the yogurt mixture into the pot and cook just until it is comes to a boil and remove pot from heat.

For the finishing touch, melt the remaining 2 tablespoons of butter in a saute pan. When the butter is foamy, mix in the mint and paprika. Let this turn golden and stir it into the soup.