Recipe - Ayran Corbasi (Yogurt Soup)

One half cup Barley or hulled wheat
3 cup Water
1 1/3 cup Yogurt; (reg. or nonfat)
3 tablespoon Flour
1 cn Beef (or chicken) broth; or
2 bouillon cubes
1 tablespoon Vegetable oil
One half cup Onion; minced
2 tablespoon Dried mint or fresh cilantro
Additional water
Salt to taste
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 oneandahalf
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 stirfry 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 http://www.ece.orst.edu/~turkish/mahikoc

Recipe by: Mahi Koc

Posted to KitMailbox Digest by Pat Hanneman kitpath@earthlink.net on Sep
24, 1998, converted by MM_Buster v2.0l.