Barley Yogurt Soup, A Warming Spicy Soup
A Turkish recipe made with either rice or barley this soup is perfect for a cold winter’s night. We love the barley version as it adds a nice nutty flavor and chewy texture. Both comforting and soothing, this barley yogurt soup is very satisfying. Served alone for lunch or paired with a simple roasted chicken for dinner. While many may not like yogurt or barley (or both) you don’t know what you are missing. This ‘stick to your ribs’ hearty soup is worth a try and you may find yourself making over and over. I do find myself craving it least once or twice in colder weather you might too.
In this version we add za’atar a middle-eastern spice that consists of thyme, sesame seeds, and sumac, along with other spices. Za’atar changes from region to region but always include the ‘trinity’ of spices above. Here is a recipe to make your own za’atar spice blend. The Aleppo or cayenne adds heat to the base, adjust to your level of heat to your liking. We also experimented with different sizzled butter additions our roasted red chili garlic paste was the winner with crushed Aleppo peppers being a close second. Another option would be Turkish Aci Biber paste which is what is traditionally used. Aci biber is available in Middle-Eastern markets (many have tomato paste which works very well). The mint both in the soup base and as a garnish adds a touch of needed freshness.
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This soup is inexpensive and easy to put together that will warm you from the inside out. We hope you will give it a try.
Barley Yogurt Soup: Perfect for Winter
Ingredients
- 8 tbsp unsalted butter divided
- 1 large white onion chopped
- 3 cloves garlic minced
- 1/4 cup all purpose flour
- 1 tbsp za'atar spice blend
- 1 tsp crushed aleppo pepper cayenne powder can be substituted
- 4 cups chicken stock
- 1 cup pearled barley
- 1/4 cup fresh mint chopped loosely packed
- 1 qt. whole milk yogurt allow to come to room temperature
- 1 large egg yolk
- 1 tbsp corn starch
- 2 tbsp water
- 1 tbsp roasted red chili garlic paste or allepo pepper flake
- salt and black pepper to taste
Instructions
- In a medium sized stock pot melt 6 tbsps. of the butter over a medium high heat reserve the remaining 2 tbsps.
- Add onions and cook until translucent add garlic,zaa'tar spice blend and crushed Aleppo peppers (or cayenne) black pepper , salt and cook for 2 minutes. , and slowly sprinkle in the flour, stirring to make a loose paste.
- slowly stir in the chicken stock to prevent lumps and add the pearled barley bring mixture to a boil and reduce heat to a simmer for 40 minutes until tender. Add the chopped mint
- Place yogurt, egg yolk and cornstarch mixture into a bowl and mix together. Slowly add the yogurt mixture to the soup stirring constantly, bring to a gentle simmer (do not allow soup to get to a rapid boil at this point) for 5 minutes. Remove from heat. Adjust salt and pepper to taste.
- Melt the remaining 2 tbsp. of butter in a small sauté pan. once sizzling add pepper paste (or Aleppo pepper flake). Stir quickly, immediately remove from heat and drizzle on soup while still sizzling. Garnish with additional fresh chopped mint.
