Ottoman Empire Yogurt Soup

Total Time:
1 hr 5 min
Prep:
25 min
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 6 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 quart chicken stock
  • 1 cup barley
  • 1 tablespoon kosher salt
  • 3 cups plain yogurt
  • 2 large egg yolks
  • 1 small handful fresh mint leaves, chopped
  • 1 teaspoon paprika (or traditional Kirmizi biber or Aleppo pepper if available)
Directions
  • 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 the chicken stock and continue to stir well. Bring the mixture to a simmer, and then add the barley and the salt. Reduce the heat to medium-low flame, 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 barley and cook just until it is ready to boil.

  • 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. Serve the soup piping hot.


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