Jack Aghoian’s Madzooneh Shorba (Yogurt Soup)

This is a very gentle-tasting, yet tart soup with a complex flavor, despite its simple ingredients. As with many family recipes, there is room for your own preferences. The more yogurt you add, the tarter the soup and the thinner its consistency. I found the soup’s flavor deepened after a couple of days.

Serves 6 to 8

Ingredients

  • 1 cup pearled wheat or pearled barley 

  • 4 cups water

  • 2 to 3 cups plain whole-milk yogurt 

  • 1 egg or 1 egg white

  • Salt to taste, about 1 tablespoon

  • A few pinches finely minced dried mint (Dried mint has a more robust flavor, so do not substitute fresh.)

Method

  • Place pearled wheat or barley in a large bowl; add warm water to cover.

  • Let wheat soak overnight. (If using barley, you will need to soak it longer, at least 24 hours.)

  • The next day, boil 4 cups water in a 6-quart pot with a lid.

  • Drain wheat or barley and add it to the boiling water.

  • Reduce heat to simmer, cover pot, and continue cooking 45 minutes to 1 hour. Watch that the soup does not overflow; very low heat will prevent this. The pearled wheat should completely open up, releasing gluten, which thickens the soup. You should have about 2 quarts of cooked wheat.

  • In a small bowl, mix together yogurt and egg, then add to wheat. Continue cooking on low heat for 10 minutes. Add salt.

  • To serve, add a generous pinch of dried mint to each portion.