Yogurt is a staple ingredient in the Levant region. While the West often enjoys yogurt as a sweet snack or breakfast item, Eastern Mediterranean countries incorporate yogurt into soups, salads, dips, dressings, and even as a snack. This yogurt and barley soup is not only comforting but also considered medicinal. With just a few ingredients and a bit of care in mixing the yogurt with hot barley water, the effort is truly worth the joy it brings.

Ingredients:

• 1/2 cup barley
• 5 cups water
• 1 12-ounce can chickpeas, drained
• 2 cups plain yogurt (room temperature)
• 1 egg (room temperature)
• 4 tbsp butter
• 3 tbsp dried mint
• 1 tbsp Aleppo pepper
• 1/4 cup cilantro, chopped (optional)

Instructions:

1. Soak the barley overnight, then drain and rinse. Transfer to a medium heavy pan, add water, and cook over medium heat for about two hours or until the barley is tender. Add the chickpeas and cook for an additional 10 minutes before turning off the heat.
2. In a bowl, beat the yogurt with the egg until well mixed. Take one cup of the broth and gradually stir it into the yogurt, whisking briskly. Repeat this process with a second cup of broth. Slowly pour this mixture into the soup while whisking continuously to prevent curdling. Turn off the heat.
3. In a small pan, melt the butter and add the dried mint and Aleppo pepper. Gradually add this mixture to the soup. Optionally, add chopped cilantro before serving.