Cold Armenian Yogurt-Barley Soup by Sy |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This delicious yogurt soup just Hits The Spot on a hot summers day! You can find variations of this recipe from Eastern Europe to the Middle East. I especially loved the yogurts in Turkey, Iran and Greece. If possible, try making your own home made yogurt. I use a Salton Yogurt Maker and the yogurt comes out rich and creamy. However, a good substitute is the Greek yogurts found in some of the bigger supermarkets. Ingredients:
3 cups rich creamy high fat content yogurt |
1 -2 cup already made barley (cold) |
water (cold) |
salt, pinch of |
dried mint (not the fresh mint leaves) |
Directions:
1. In individual bowls add 1/2 cup of yogurt, some barley, a pinch of salt and water.
2. Mix into a nice medium thick consistency (like the thickness of buttermilk), sprinkle some dried mint leaves on top.
3. Enjoy.
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