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 |
\N \N | Additional water |
\N \N | Salt to taste |
\N \N | Sauce |
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.