Armenian, Middle Eastern, Eastern European and Mediterranean Recipes

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1 cup barley
8 cups water (beef or chicken stock)
1 tsp. salt, 3 cups madzoun (yogurt)
2 eggs, beaten, 1/3 cup melted butter
1 tsp. crushed dry mint


Wash barley, put in a large heavy cooking pot, add water or stock and salt; bring to boil rapidly. Reduce heat and simmer slowly for 2 hours, until barley grains are cooked. Beat eggs into madzoun and add 1/2 cup of hot barley soup; mix well, then slowly pour into barley soup. Stir continually and bring back to boiling point. Take off heat. Melt butter in a separate pan, add crushed mint, stir and pour over soup. Serve hot. Serves 5-6.