Ali Baba's Barley Soup
-
- 1/2 cup lentils
- 1/2 cup dried chick peas
- 1/2 cup dried red kidney beans
- 1/2 cup Northern beans
- 1/2 cup rice
- 1 ½ cups barley
- 2 onions, peeled and sliced
- 2 cups fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 1/2 cup fresh dill, chopped (or 2 tablespoons dried dill)
- 2 cups fresh spinach (or 1 cup frozen spinach), chopped
- 1 cup plain yogurt
- 10 cloves garlic, peeled and crushed
- 1 tablespoon dried mint leaves
- 1/2 cup pure olive oil
- 1 teaspoon turmeric
- 2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 12 cups water
- 4 cups lamb or beef broth
Note: To reduce cooking time, soak all dried vegetables overnight in
warm water.
- Brown 2 onions in 1/4 cup oil in a large pot. Add salt, pepper,
turmeric. Drain and add all the presoaked vegetables. Pour in the water and
broth. Bring to a boil. Reduce heat to medium. Cover and simmer for one
hour. Stir occasionally.
- Add parsley, cilantro, green onion, spinach. Cover and cook one more
hour.
- Brown garlic and mint in remaining 1/4 cup oil. Add to pot.
- Reduce heat to medium low, stirring occasionally until all the
vegetables are fully cooked and soup is puréed.
- Dissolve yogurt in 1/2 cup water and add to pot. Stir 5 minutes to
prevent curdling. Taste and adjust seasoning as needed.
Soup is ready to serve. It is even better the following day.
Serves 6.
From Chef and Proprietor Alex Mims of the Ali Baba Restaurant in Hoover, Alabama
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