Tanabour (Armenian Yogurt and Barley Soup) | America's Test Kitchen

Ingredients

• 4 tablespoons unsalted butter, divided
• 1 onion, chopped fine
• 1 teaspoon dried mint
• 1 teaspoon table salt
• ½ teaspoon pepper
• Pinch baking soda
• ¾ cup pearl barley
• 4 cups chicken broth
• 2 cups water
• 1½ cups plain Greek yogurt
• 1 large egg yolk
• ¼ cup chopped fresh cilantro, divided
• 1 teaspoon ground dried Aleppo pepper