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Soaking |
Overnight | ||
Total second-day time |
1-1/4 hours | ||
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3/4 cup barley 6 tbsp. unsalted butter 2 cups coarsely chopped onions 12 cups stock |
1 tbsp. salt 2 tsp. pepper 3 cups yogurt 1/4 cup, coarsely chopped parsley 1/4 cup fresh mint, coarsely chopped, or 1 tbsp. dried | ||
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In a bowl, cover the barley with cold water and soak overnight. In a kettle over medium heat, melt the butter and fry the onions for 5 minutes, until golden. Add the stock and bring to a boil. Drain the barley and add it to the pot with the salt and pepper. Lower the heat and simmer for an hour, until the barley is tender. Whisk a cup of broth into the yogurt, then add this to the soup. Stir constantly until the soup is hot again, but not boiling. Turn off the heat and stir in the parsley and mint. | |||
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from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 Kathleen Seidel All Rights Reserved Permission is explicitly granted for educational and non-profit purposes. Please use the credit: Serving the Guest. Copyright 1999, 2000 Kathleen Seidel. Copyright information for previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook. | |||