Side Pannel
Ayran Corbasi (Yogurt Soup)
Ingredients List
- 1/2 c Barley or hulled wheat
- 3 c Water
- 1 1/3 c Yogurt; (reg. or non-fat)
- 3 tb Flour
- 1 cn Beef (or chicken) broth; or
- -2 bouillon cubes
- 1 tb Vegetable oil
- 1/2 c Onion; diced
- 2 tb Dried mint or fresh cilantro
- Additional water
- Salt to taste
- Sauce
Directions
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.
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.
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