1/4 cup of barley
2 cups of unflavored yogurt (16 ounces)
2 tablespoons of flour
2 tablespoons of finely chopped onion
2 tablespoons of butter
2 teaspoons of salt
2 teaspoons of finely cut fresh mint leaves
3 teaspoons of finely chopped fresh cilantro (coriander) or parsley
1. In a 1 1/2 - to 2-quart saucepan, bring 1 quart of water to boil over high heat. Pour in the barley, reduce the heat and cook uncovered, stirring occasionally, for 45 minutes, or until the barley is tender but still intact. Drain the barley through a fine sieve and set aside.
2. In a large mixing bowl, combine 1 quart of cold water with the yogurt and stir until dissolved. Break the eggs into a 3- to 4-quart saucepan and with a whisk, beat in the flour, a tablespoon at a time. Slowly whisk in the yogurt mixture and place over high heat. Bring almost to a boil, whisking constantly, then lower the heat and simmer 2 to 3 minutes, or until the mixture thickens slightly. Do not let it boil. Stir in the barley, onions and butter, sprinkle with the salt, and simmer another minute. Pour into a heated tureen or individual bowls. Sprinkle with chopped mint and cilantro and serve hot. To serve the soup cold, pour into a large bowl, bring to room temperature, and chill at least 4 hours. Sprinkle with herbs jest before serving.