Hot yoghurt & barley soup from Jerusalem (page 134) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • s.shadan on August 23, 2021

    Stunning, although the seasoning should be adjusted quite a bit. There are tonnes of herbs to be chopped, but the subsequent times I made this, I chopped the herbs in a food processor.

  • Barb_N on June 04, 2014

    I agree with TrishaP- the creaminess of this soup is appealing. Even with the herbs the flavors are VERY mild. I would consider adding lemon juice for some tang next time.

  • TrishaCP on June 27, 2013

    This soup was easily prepared and the technique of adding the egg to the yogurt and slowly incorporating the hot barley liquid kept it from breaking- my soup had a great consistency. Flavor wise, I found it ok- the book says the chopped herbs are optional but I really think you need them (whatever combo you want).

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