Turkish Style Yoghurt Soup served with Lamb Manti

Ingredients

• 2 tbsp extra virgin olive oil
• 1 onion, finely chopped
• ½ cup pearl barley
• 400g can chickpeas, rinsed and drained
• 2 litres chicken stock
• 50g unsalted butter, chopped
• ½ tsp each Aleppo pepper (Turkish chilli flakes), sumac and dried mint
• 1 cup Greek-style yoghurt
• 1 egg yolk
• 1 tbsp plain flour
• Turkish flat breads, to serve
• 200g lamb mince
• 1 tsp each sumac and dried mint
• 2 cloves garlic, crushed
• 24 gow gee wrappers