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Recipe Name: Ayran Corbasi (yogurt Soup) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Soups Comments:
Preparation Time:
Number of Servings: 1

1/2 Cup(s) Barley or hulled wheat
3 Cup(s) Water
1 1/3 Cup(s) Yogurt, reg. or non-fat
3 Tablespoon(s) Flour
1 Beef, or chicken broth or
2 bouillon cubes
1 Tablespoon(s) Vegetable oil
1/2 Cup(s) Onion, diced
2 Tablespoon(s) Dried mint or fresh cilantro
Additional water
Salt to taste
Ahead of time, place the barley or wheat in a 2 quart saucepan with
water, and cook until grain is quite soft, but not mushy (One to
one-and-a-half hours). Cool and drain off excess water. Make a paste
of the yogurt, flour, and salt, and stir into the pan of barley. Add
broth or bouillon cubes. If using bouillon, add about 2 cups of water
as well. Bring the mixture to a boil and cook about 5 minutes,
stirring to prevent sticking. Turn off heat. In a frypan, saute the
onions in oil until transparent. Add mint or cilantro and stir-fry
until onions are browned. Add this mixture to the soup with additional
water and salt to taste. Bring to a boil again and cook 15 minutes. If
desired, serve with the sauce drizzled into each bowl. Sauce: Melt 3
Tbs. oil or butter in a small pan or microwave. Stir in1 Tbs.
hungarian paprika or mild red pepper flakes and heat one minute more.
Recipe from Recipe by: Mahi
Koc Posted to KitMailbox Digest by Pat Hanneman
<> on Sep 24, 1998, converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 323
Calories From Fat: 151
Total Fat: 16.9g
Cholesterol: 0mg
Sodium: 4676mg
Potassium: 782.1mg
Carbohydrates: 25.8g
Fiber: 2g
Sugar: 3.5g
Protein: 16.7g

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