Pearl Barley and Yogurt Soup

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Pearl Barley and Yogurt Soup

Pearl Barley and Yogurt Soup
4 servings

100 g of chick peas

1 medium onion

1 large clove of garlic

1 celery stalk

1/2 tbsp of olive oil

100 g of packaged Makfa pearl barley

1/4 tsp of 5 spices mixture

1 tsp of turmeric

1/2 tsp of ground black pepper

500 ml of chicken broth

450 g of fat free yogurt

2 stalks of green onion


for the dressing:

1,5 tbsp of olive oil

1/2 tsp of jeera (cumin)

1/2 of medium onion

3 cloves of garlic

1 tsp of turmeric

1 1/2 hours

Pearl barley

Additional properties For kids


1. Soak the chick peas in cold water overnight. Peel and chop the onion and the garlic. Cut the celery into strips. Heat the olive oil in a saucepan, and fry the onion for 2-3 minutes until transparent. Add the garlic and the celery and cook the vegetables for 3-4 more minutes.

2. Add the chick peas, the pearl barley, all the spices and mix.

3. Add 450 ml of chicken broth and bring to a boil. Reduce heat and cook for 45-50 minutes. Add more broth if necessary.

4. Whisk the yogurt in a large heat-resistant bowl, then add the hot soup to the yogurt one tablespoon at a time, until you mix in about 1/3 of the soup. This is necessary for the yogurt not to curdle.

5. Then pour the yogurt and soup mixture back into the hot soup, add salt. Do not boil!

6. For the dressing, heat up the olive oil in a frying pan, and fry the jeera slightly. Add onion rings and cook for 7-10 minutes. Add the grated garlic and cook for 3-4 more minutes. Turn the heat off and add the turmeric.

7. Place the dressing on top of the soup and mix in slightly. Garnish with green onion rings and serve.

Cuisine Middle East cuisine
Dish type Soups and Salads