Ottoman Empire Yogurt Soup

Recipe Ingredients

6 tablespoons	90ml	Unsalted butter
1/4 cup	15g / 0.5oz	All-purpose flour
1		Chicken stock
1 cup	237ml	Barley
1 tablespoon	15ml	Kosher salt
3 cups	711ml	Plain yogurt
2 cups	396g / 13oz	Egg yolks (large)
1		Small handfu fresh mint leaves - chopped
1 teaspoon	5ml	Paprika
		= (or traditional Kirmizi biber or Aleppo
		Pepper if available)

Recipe Instructions

Melt 4 tablespoons of the butter over medium heat in a Dutch oven or other large, heavy pot. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Pour in the chicken stock and continue to stir well. Bring the mixture to a simmer, and then add the barley and the salt. Reduce the heat to medium-low flame, cover, and cook for about 25 to 30 minutes, or until the barley is tender.

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

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.

For the finishing touch, melt the remaining 2 tablespoons of butter in a saute pan. When the butter is foamy, mix in the mint and paprika. Let this turn golden and stir it into the soup. Serve the soup piping hot.

This recipe yields 4 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D65) - from the TV FOOD NETWORK

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