Thursday, May 14, 2009

Yogurt and mint: A natural combo


Armenians love the rich, tangy taste of creamy yogurt. Add some mint, and it’s out of this world!

Cold Yogurt Soup
Serves 4 to 6

1/2 cup barley**
1 ½ cups plain yogurt
1 tsp. kosher salt
3 cups very cold water
1 Tbsp. crushed mint

1. Cook barley according to package directions. Cool and set aside. **NOTE: Quick-cooking barley works well in this recipe.
2. In a mixing bowl, stir yogurt and salt until smooth.
3. Mix in the barley.
4. Add the cold water and mint; stir to combine.
5. Place in the refrigerator for an hour or two before serving.
6. To serve: stir the yogurt soup, ladle into bowls, add an ice cube, garnish with a fresh sprig of mint.

1 comment:

  1. I am Greek but a browse through your blog and recipes is taking me back to my youth and the food my grandmothers would prepare. I love that these recipes are cross cultural and will definitely start to try making some of them. It is fantastic to find blogs such as yours! Thanks for sharing.

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