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Name: Ayran Corbasi (Yogurt Soup)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Dried mint or fresh cilantro; 3 c Water; 3 tb Flour; 1 1/3 c Yogurt; (reg. or non-fat); 1 tb Vegetable oil; 1/2 c Onion; diced; Salt to taste; 1/2 c Barley or hulled wheat; 1 cn Beef (or chicken) broth; or; Additional water

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INGREDIENTS

2 tb Dried mint or fresh cilantro
3 c Water
3 tb Flour
1 1/3 c Yogurt; (reg. or non-fat)
1 tb Vegetable oil
1/2 c Onion; diced
Salt to taste
Sauce
1/2 c Barley or hulled wheat
1 cn Beef (or chicken) broth; or
Additional water

Servings

INSTRUCTIONS

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 http://www.ece.orst.edu/~turkish/mahi-koc Recipe by: Mahi Koc Posted to KitMailbox Digest by Pat Hanneman on Sep 24, 1998,

NOTES

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Ayran Corbasi (Yogurt Soup)

2 tb Dried mint or fresh cilantro
3 c Water
3 tb Flour
1 1/3 c Yogurt; (reg. or non-fat)
1 tb Vegetable oil
1/2 c Onion; diced
 Salt to taste
 Sauce
1/2 c Barley or hulled wheat
1 cn Beef (or chicken) broth; or
 Additional water

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 http://www.ece.orst.edu/~turkish/mahi-koc    Recipe by: Mahi Koc    Posted to KitMailbox Digest  by Pat Hanneman <kitpath@earthlink.net> on Sep  24, 1998,

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Nutrition

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Serving Size: 1 Serving (465g)
Recipe Makes: 1 Servings

Calories: 206
Calories from Fat: 85 (41%)

Amt Per Serving		% DV

	Total Fat 9.4g	13 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 5.8g
	Polyunsanturated Fat 2.7g
Cholesterol 0mg		0 %
Sodium 168.6mg		6 %
Potassium 117.6mg		3 %
Total Carbohydrate 26.8g		8 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 25.1g
Protein 3.5g		5 %
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Calories per serving: 206

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