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4 cups water
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1 tablespoon plus 1/4 teaspoon kosher salt, divided, plus more to taste
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1 small russet potato, peeled and cut into 1-inch pieces (about 1 1/4 cups)
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1 tablespoon olive oil
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1/4 cup finely chopped yellow onion
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1 ½ ounces feta cheese, crumbled into small pieces (about ⅓ cup)
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¼ teaspoon black pepper
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¼ teaspoon crushed red pepper
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6 cups lower-sodium chicken broth
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1 cup uncooked pearl barley (about 7 ounces)
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1 cup drained and rinsed canned chickpeas
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32 ounce plain whole-milk yogurt (about 3½ cups)
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3 tablespoons all-purpose flour
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2 large egg yolks
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2 cups cold water
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Kosher salt, to taste
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Dried mint leaves and black Urfa biber (Urfa pepper), for garnish
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1 ¼ cups whole milk, warmed
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¼ cup warm water
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1 tablespoon powdered sugar
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1 (1/4-ounce) envelope active dry yeast
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4 cups all-purpose flour (about 17 ounces), divided, plus more for work surface
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1 teaspoon kosher salt
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3 tablespoons olive oil, divided
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3 tablespoons unsalted butter, cut into 3 pieces, divided
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¾ teaspoon flaky sea salt, divided
Yayla Corbası Turkish Yogurt Soup with Velibah
Although most Turks will opt for a pillowy square of pide bread to accompany this soup of yogurt, barley, and dried mint, buttery-crisp velibah stuffed with feta and potato is a go-to for editor Oset Babür's family, who hails from Ossetia, a state in the South Caucasus.
Nutrition Information
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