Tanabur



⅔ cup pearl barley

6 cups water

1 tbs dried mint (preferably peppermint)

3 cups plain yogurt (at room temperature)

1 jumbo egg

salt to taste

3 tbs butter

1 tsp paprika (hot or sweet)


• Place barley and water in a pot; bring to a boil.

• Lower the flame; add the mint. Cover the pan partially. When barley is tender (about 50 minutes), turn the heat off.

• In a separate container, stir beaten egg into the yogurt. Temper it by adding part of the barley broth into the yogurt and stir well. Empty the yogurt mixture back into the pot.

• On very slow heat, keep stirring the soup until hot. Never let it come to a boil. Add the salt according to taste. Divide it into heated soup plates.

• Melt the butter in a pan, add paprika. Swirl it onto the soup.


Makes six servings.