Turkish · Lunch
Yogurt and Barley Soup
Turkish yayla corbasi built on cooked barley folded into a whisked yogurt and egg-thickened broth, finished with a paprika-mint butter drizzle. Tangy, gently herbal, and lightly savoury from dried mint and dried chili flakes, it is served warm as a light starter alongside crusty bread.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
412Calories
15.1gProtein
12.4gFat
55.2gCarbs
4.2gSugar
8.2gFiber
631mgSodium
93mgChol
6.8gSat Fat
385mgPotassium
168mgCalcium
3.2mgIron
0.4mcgVitamin B12
5mgVitamin C
vegetarian
low-calorie
high-fiber
herb-salt
all-time-classics
vegetarian
Instructions
1
Prep
Rinse the pearl barley under cold water in a sieve until the water runs clear, then drain.
2
Boil
Bring the vegetable stock to a boil in a saucepan over high heat, add the barley, cover partially, and simmer over low heat 20 minutes until tender.
3
Whisk
In a bowl, whisk together the yogurt, egg yolk and flour until smooth with no lumps of flour visible.
4
Temper
Ladle a few spoonfuls of the hot barley broth into the yogurt mixture while whisking constantly, then stir the tempered mixture back into the saucepan over low heat. Cook 5 minutes, stirring constantly in one direction, until it thickens slightly and coats the back of a spoon; do not boil or the yogurt will split. In a small pan, melt the butter over medium-low heat 1 minute, then stir in the dried mint, paprika and chili flakes until the butter turns red-orange, about 30 seconds.
5
Plate
Ladle the soup into a bowl, season with salt and black pepper, drizzle over the paprika-mint butter, and scatter the fresh parsley on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g pearl barley, dry
- 1 1/2 cup360ml vegetable stock
- 1 cup240g plain yogurt
- 22 egg yolk
- 2 tbsp2 tbsp all-purpose flour (26g)
- 2 tbsp2 tbsp butter (28g)
- 1 tsp1 tsp dried mint
- 1/2 tsp1/2 tsp paprika
- 1/2 tsp1/2 tsp dried chili flakes
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch black pepper
- 2 tbsp2 tbsp fresh parsley
