Heat the oil in a saucepan over medium, add the onion and cook, stirring often, for about 6 minutes or until softened. Add the barley, bay leaf and stock and bring to a simmer. Partially cover the pan and cook for 30 minutes or until barley is tender.
Combine the yoghurt, dried mint, yolks and lemon zest in a bowl and whisk to combine well. In another bowl, stir the cornflour and lemon juice together to form a smooth paste then combine with the yolk mixture.
Stir about 375 ml (1½ cup) of the hot stock mixture into the yolk mixture to combine well, then pour into the pan. Stirring often, bring mixture slowly back to a simmer and cook for 1-2 minutes or until it simmers and thickens.
Season well with salt and pepper then serve.


  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 110 g (½ cup) pearl barley
  • 1 fresh bay leaf
  • 1 litre (4 cups) chicken stock
  • 500 g (2 cups) Greek-style yoghurt
  • 2 tsp dried mint
  • 3 egg yolks
  • 2 tsp finely grated lemon zest
  • 1 tbsp cornflour
  • 2½ tbsp lemon juice
  • salt and pepper, to taste
  • mint leaves, walnuts, or dried rose petals, to garnish