| 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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