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Mike Wolfberg's Recipe for Yogurt Soup

This is one of several recipes developed by Mike and his late wife, Julie, for a Concord/Carlisle Massachusetts Newcomers Gourmet Group dinner which took place in the first half of the 1970s.

This is a Turkish dish called Yala Chorbashi in Arabic. It serves 8 (10-12). The figures in parentheses throughout this recipe are optional 50% higher yield numbers.

  1. Soak the barley overnight in water to cover.

  2. Next day, drain and simmer in the chicken broth for about 15 minutes or until tender.

  3. Saute the onnions with about 1/3 of the salt in the butter until transparent - about 5 minutes. Do not let the onions brown.

  4. Add the onions, mint, parsley, pepper, and the remaining salt to the broth and simmer for 30 minutes. Refrigerate.

  5. Just before serving time: reheat the soup to the boiling point. Remove from the heat. In a bowl, mix a little of the hot broth into the yogurt and then mix that in with the soup.

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