Yoghurt Soup (Turkish)


        1/2 cup pearl barley
        2 large onions, chopped
        1 pint yoghurt or laban
        3 cups chicken broth
        2 tbsp. butter
        2 cup chopped parsley
        1 cup chopped mint
        1 tsp. salt
        White pepper

Put the barley to soak the night before. Drain well and boil until tender in the chicken broth. Mean while cook onion in butter until soft. Combine with barley and broth. Add mint, parsley and salt and pepper to taste. Simmer for one hour. Five minutes before serving time add well beaten yoghurt. Serve in heated bowls.

(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)