Yogurt Soup With Gorgod Or Barley Recipe
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Ingredients
1/2 cup gorgod (husked whole wheat) or barley
4 cups water
1 can (4 ounces) chick peas, drained
Salt to taste
2 cups plain yogurt
1 egg
4 tablespoons butter
2 tablespoons dried mint
Directions
Soak the gorgod overnight in the water.
Drain and rinse.
Cover with fresh water and bring to boil over high heat.
Reduce heat and cook one or two hours or until the grains are well cooked. (For quick cooking, I use a pressure cooker.)
Add the thick peas and simmer 10 minutes more.
Stir in the salt.
Meanwhile, in a serving bowl beat the yogurt with the egg until well combined.
Slowly add one cup of the soup, stirring constantly.
Add one cup more.
Then slowly pour into the soup.
Heat the butter and stir in the mint.
Slowly add to the soup.
Stir and serve hot.
Drain and rinse.
Cover with fresh water and bring to boil over high heat.
Reduce heat and cook one or two hours or until the grains are well cooked. (For quick cooking, I use a pressure cooker.)
Add the thick peas and simmer 10 minutes more.
Stir in the salt.
Meanwhile, in a serving bowl beat the yogurt with the egg until well combined.
Slowly add one cup of the soup, stirring constantly.
Add one cup more.
Then slowly pour into the soup.
Heat the butter and stir in the mint.
Slowly add to the soup.
Stir and serve hot.
