Recipe courtesy of Tyler Florence
Show: Food 911
Episode: A Turkish Wager
Save Recipe Print
1 hr 5 min
25 min
40 min
4 servings



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.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Yogurt and Fruit Parfaits

Recipe courtesy of Rachael Ray

Minestrone Soup

Recipe courtesy of Ellie Krieger

Risotto With Yogurt and Peas

Recipe courtesy of Food Network Kitchen

Lentil Soup

Recipe courtesy of Alton Brown

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Best Yogurt Parfait Ever

Recipe courtesy of Ree Drummond

Fresh Fruit with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories