Armenian Church of the Holy Translators
38 Franklin Street, Framingham, MA 01702

RECIPE OF THE WEEK

BARLEY SOUP  

1 cup barley                                                    
8 cups chicken broth
one bunch of spinach leaves washed and chopped
one large onion chopped
2 eggs beaten
one cup yogurt
2Tbs flour
½ tsp salt
¼ tsp pepper
1Tbsp dry mint
4 Tbsp butter or olive oil
garlic power/red pepper as desired

In a med. size pot cook barley in chicken broth for approx 20 minutes on med.  Bring to boil and simmer  until soft, add more water if too much broth is absorbed.  Add the spinach and cook until it is tender and slightly cooled.
In a saute pan, sauté onions in butter/olive oil until golden and add the mint and set aside. 

In a small bowl add the eggs, flour and yogurt and beat together.  Then slowly add a few spoons of the broth to the yogurt mixture and stir, continue this process a few times until all the yogurt is mixed in the broth. (Be careful not to curdle the yogurt) Add the spices and onion mixture.  Serves 4-6

 The Barsamian Family Recipe