Barley Yogurt Soup

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


Barley-Yogurt-Soup-2-300x200Soak the barley in water overnight.
Barley-Yogurt-Soup-3-300x200Melt 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.
Barley-Yogurt-Soup-10-200x300Pour in chicken stock and continue to stir well. Bring the mixture to a simmer.
Barley-Yogurt-Soup-11-200x300Add 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.
Barley-Yogurt-Soup-12-200x300In a large mixing bowl, blend together the yogurt and egg yolks until smooth.
Barley-Yogurt-Soup-4-300x200After 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.
Barley-Yogurt-Soup-5-300x200For 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.

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