Ottoman Empire Yogurt Soup

Name: Ottoman Empire Yogurt Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters barley; 946 milliliters chicken stock; 2 larges egg yolks; 59 milliliters all-purpose flour; 1 small handful fresh mint leaves, chopped; 1 Tbsp kosher salt; 1 teaspoon paprika (or traditional Kirmizi biber or Aleppo pepper if available); 710 milliliters plain yogurt; 6 Tbsps unsalted butter

Ottoman Empire Yogurt Soup might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 570 calories, 21g of protein, and 29g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for Autumn. Head to the store and pick up paprika, flour, egg yolks, and a few other things to make it today. To use up the plain yogurt you could follow this main course with the 5-Minute Healthy Peach Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes.

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.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Wooden Spoon

Dutch Oven

Whisk

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.

Ingredients you will need

Chicken Stock