Yields 8-10 servings

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Ingredients

1 quart plain yogurt (whole milk)

8 cups of water

1 cup barley (rinsed)

3 cups Swiss chard chopped

3 cups Italian parsley chopped

2 cups celery chopped

1 cup onions chopped

1 cup red pepper chopped

2-3 hot peppers (optional)

3 cups cilantro chopped

Salt

 

Method
Beat yogurt with water in a bowl to thin it out.
 

Add yogurt and barley to a large heavy-bottomed stock pot and slowly bring to a boil, then reduce to a simmer while stirring the entire time.

Now add Swiss chard, parsley, celery, onions, and red peppers. (Place fresh herbs and vegetables in a colander and pour hot water before adding them to the pot.)
 

Continue cooking and stirring for 20 minutes or until the barley is tender.

Stir in the cilantro and season with salt.

Enjoy with warm pita bread and a side dish of onions and radish.