Ottoman Empire Yogurt Soup

1. 1

   Melt 4 tablespoons of the butter over medium heat in a Dutch oven or other large, heavy pot.

2. 2

   Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps.

3. 3

   Pour in the chicken stock and continue to stir well.

4. 4

   Bring the mixture to a simmer, and then add the barley and the salt.

5. 5

   Reduce the heat to medium-low flame, cover, and cook for about 25 to 30 minutes, or until the barley is tender.

6. 6

   In a large mixing bowl, blend together the yogurt and egg yolks until smooth.

7. 7

   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.

8. 8

   For the finishing touch, melt the remaining 2 tablespoons of butter in a saute pan.

9. 9

   When the butter is foamy, mix in the mint and paprika.

10. 10

    Let this turn golden and stir it into the soup.

11. 11

    Serve the soup piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.