| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Hungarian |
Soups |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Barley or hulled wheat |
| 3 |
c |
Water |
| 1 1/3 |
c |
Yogurt; (reg. or non-fat) |
| 3 |
tb |
Flour |
| 1 |
cn |
Beef (or chicken) broth; or 2 bouillon cubes |
| 1 |
tb |
Vegetable oil |
| 1/2 |
c |
Onion; diced |
| 2 |
tb |
Dried mint or fresh cilantro |
|
|
Additional water |
|
|
Salt to taste |
|
|
Sauce |
INSTRUCTIONS
Ahead of time, place the barley or wheat in a 2 quart saucepan with water,
and cook until grain is quite soft, but not mushy (One to one-and-a-half
hours). Cool and drain off excess water. Make a paste of the yogurt, flour,
and salt, and stir into the pan of barley. Add broth or bouillon cubes. If
using bouillon, add about 2 cups of water as well. Bring the mixture to a
boil and cook about 5 minutes, stirring to prevent sticking. Turn off heat.
In a frypan, saute the onions in oil until transparent. Add mint or
cilantro and stir-fry until onions are browned. Add this mixture to the
soup with additional water and salt to taste. Bring to a boil again and
cook 15 minutes. If desired, serve with the sauce drizzled into each bowl.
Sauce: Melt 3 Tbs. oil or butter in a small pan or microwave. Stir in1 Tbs.
hungarian paprika or mild red pepper flakes and heat one minute more.
Recipe from http://www.ece.orst.edu/~turkish/mahi-koc
Recipe by: Mahi Koc
Posted to KitMailbox Digest by Pat Hanneman <kitpath@earthlink.net> on Sep
24, 1998, converted by MM_Buster v2.0l.
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