📝 About This Recipe
Hailing from the heart of Kurdistan, Girdu is a soul-warming yogurt soup that exemplifies the region's mastery of cultured dairy. This velvety dish balances the tanginess of thick yogurt with the earthy chew of pearled grains, all brought together by a fragrant infusion of wild dried mint and sizzling butter. It is a timeless comfort food, traditionally served to welcome guests or to provide nourishment during the crisp mountain winters.
🥗 Ingredients
The Grains
- 1 cup Pearl Barley or Round Grain Rice (rinsed thoroughly until water runs clear)
- 4 cups Water (for simmering the grains)
- 1 teaspoon Salt (plus more to taste)
The Yogurt Base
- 3 cups Full-fat Greek Yogurt (at room temperature to prevent curdling)
- 1 large Egg (acts as a stabilizer for the yogurt)
- 1 tablespoon Cornstarch or Flour (optional, for extra stability)
- 1 cup Warm Water (to thin the base)
The Aromatic Sizzle (Tashreeb)
- 3 tablespoons Unsalted Butter (or high-quality Ghee)
- 2 tablespoons Dried Mint (rubbed between palms to release oils)
- 1 teaspoon Pul Biber (Aleppo Pepper) (for a mild, fruity heat)
- 2 cloves Garlic (finely minced)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot, combine the rinsed barley (or rice), 4 cups of water, and a pinch of salt. Bring to a boil over high heat.
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2
Once boiling, reduce the heat to low, cover, and simmer. If using barley, cook for 35-40 minutes; if using rice, 18-20 minutes, until the grains are very tender and have absorbed most of the water.
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3
While the grains cook, prepare the yogurt base. In a medium bowl, whisk together the yogurt, egg, and cornstarch until perfectly smooth with no lumps.
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4
Slowly whisk 1 cup of warm water into the yogurt mixture to thin it out slightly, ensuring the egg is fully incorporated.
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5
Once the grains are soft, 'temper' the yogurt by taking a ladleful of the hot cooking liquid from the grain pot and slowly whisking it into the yogurt bowl. This prevents the yogurt from curdling when added to the heat.
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6
Turn the heat under the grain pot to medium-low. Slowly pour the tempered yogurt mixture into the pot, stirring constantly with a wooden spoon.
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7
Continue to stir the soup in one direction continuously until it reaches a gentle simmer. Do not let it come to a rolling boil, as this can break the emulsion.
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8
Simmer gently for 5-10 minutes until the soup thickens to a creamy, velvety consistency. Taste and add salt as needed.
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9
In a small skillet or milk pan, melt the butter over medium heat until it begins to foam and turn slightly golden.
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10
Add the minced garlic to the butter and sauté for 30 seconds until fragrant but not browned.
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11
Stir in the dried mint and Aleppo pepper. Fry for just 10-15 seconds until the oil turns a vibrant red-green and the aroma is intense. Remove from heat immediately.
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12
Ladle the hot soup into deep bowls. Drizzle a generous spoonful of the aromatic mint butter over each serving, allowing it to swirl into the white yogurt.
💡 Chef's Tips
Always stir the soup in one constant direction to maintain the structural integrity of the yogurt proteins. Using room temperature yogurt and tempering it with hot liquid is the secret to a smooth, non-grainy texture. If the soup becomes too thick upon standing, thin it with a little warm water or vegetable broth. For a more authentic 'mountain' flavor, use sheep’s milk yogurt if available. Don't skip the egg; it acts as a crucial stabilizer that allows the yogurt to be heated without separating.
🍽️ Serving Suggestions
Serve alongside warm, pillowy Kurdish Nan or pita bread for dipping. Pair with a side of fresh radishes, green onions, and herbs like parsley and watercress. A side of pickled vegetables (Torshi) provides a sharp crunch that cuts through the creaminess. Enjoy with a glass of chilled Doogh (savory yogurt drink) for a true dairy-lover's feast.