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.
- 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
|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.