Recipes

« Back to the list

Summer Soup Levantine

Category:	Soups and Salads
Ingredients:	2//3 cup barley 3 pints water 1 quart plain yogurt Salt and pepper 1 peeled, thin-sliced cucumber (optional)
Preparation - Directions:	Wash and drain barley. In 2-quart stock pot pour 3 pints water over barley. Bring to a quick boil. Add dash of salt. Cover and simmer on low heat until almost all water is absorbed (45 minutes to one hour). Watch to avoid sticking. Uncover, remove from heat. Allow to cool. Add yogurt. Mix thoroughly. Chill. Cold water may be added at serving time if a thinner texture is desired. Salt and pepper to taste. May be topped with thin slices of cucumber before serving. Serves 6.

Category:

Soups and Salads

Ingredients:

2//3 cup barley
3 pints water
1 quart plain yogurt
Salt and pepper
1 peeled, thin-sliced cucumber (optional)

Preparation - Directions:

Wash and drain barley. In 2-quart stock pot pour 3 pints water over barley. Bring to a quick boil. Add dash of salt. Cover and simmer on low heat until almost all water is absorbed (45 minutes to one hour). Watch to avoid sticking. Uncover, remove from heat. Allow to cool. Add yogurt. Mix thoroughly. Chill. Cold water may be added at serving time if a thinner texture is desired. Salt and pepper to taste. May be topped with thin slices of cucumber before serving. Serves 6.