Ayran corbasi (yogurt soup)

Yield: 1 Servings

Measure Ingredient
½ cup Barley or hulled wheat
3 cups Water
1⅓ cup Yogurt; (reg. or non-fat)
3 tablespoons Flour
1 can Beef (or chicken) broth; or 2 bouillon cubes
1 tablespoon Vegetable oil
½ cup Onion; diced
2 tablespoons Dried mint or fresh cilantro
Additional water
Salt to taste

Ahead of time, place the barley or wheat in a 2 quart saucepan with water, and cook until grain is quite soft, but not mushy (One to one-and-a-half hours). Cool and drain off excess water. Make a paste of the yogurt, flour, and salt, and stir into the pan of barley. Add broth or bouillon cubes. If using bouillon, add about 2 cups of water as well. Bring the mixture to a boil and cook about 5 minutes, stirring to prevent sticking. Turn off heat.

In a frypan, saute the onions in oil until transparent. Add mint or cilantro and stir-fry until onions are browned. Add this mixture to the soup with additional water and salt to taste. Bring to a boil again and cook 15 minutes. If desired, serve with the sauce drizzled into each bowl.

Sauce: Melt 3 Tbs. oil or butter in a small pan or microwave. Stir in1 Tbs.

hungarian paprika or mild red pepper flakes and heat one minute more.

Recipe from

Recipe by: Mahi Koc

Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 24, 1998, converted by MM_Buster v2.0l.

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