Yayla Çorbasi- the blessings of Barley.
The Prophet (saws) recommended Barley to cure grief’s of heart and ailments of kidney.
Please find below an incredible healing recipe from Serving the Guest: A Sufi Cookbook: Yayla Çorbasi Turkish Barley Soup. The body needs vital nutrients and vitamins in order to keep healthy, fight infections and perform at its best. This is excellent soup and brilliant for healing and should form part of your meal plan.
During the period of the Prophet (saws) the people either used to eat the Barley bread or to mix the wheat flour with Barley flour to prepare the bread generally. One lad used to sell the preparation from Beet roots and barley at the gate of Masjid-e-Nabwi on every Friday and it is said that holy companions liked this preparation as much as they used to wait for Friday eagerly. Ummul Manzar states that the Prophet (saws) along with Ali came to our house, we had the dates and those were presented to them. Both of them ate from those dates. When Ali (Ra) consumed a little of those, the Prophet (saws) said“You recently recovered from illness, hence you are weak, hence don’t eat more. Therefore, that lady prepared a dish from barley and beet root. Then, the Prophet (saws) told Ali “eat from it, it is better for you”. (Ibn-e-Maja, Sanad-e-Ahmed, Tirmizi)This proves that after illness, the preparation made from barley and beet roots is very good tonic for weak persons.
Turkish Barley Soup
The form of fire is beneath the cauldron.
The meaning of fire is the soul of the cauldron.
Its form outside, its meaning inside —
The soul’s beloved is within the soul itself,
like blood in the veins.
6 tbsp. unsalted butter
2 cups coarsely chopped onions
12 cups stock
1 tbsp. salt
2 tsp. pepper
3 cups yogurt
¼ cup, coarsely chopped parsley
¼ cup fresh mint, coarsely chopped, or 1 tbsp. dried
In a bowl, cover the barley with cold water and soak overnight.
In a kettle over medium heat, melt the butter and fry the onions for 5 minutes, until golden. Add the stock and bring to a boil. Drain the barley and add it to the pot with the salt and pepper. Lower the heat and simmer for an hour, until the barley is tender. Whisk a cup of broth into the yogurt, then add this to the soup. Stir constantly until the soup is hot again, but not boiling. Turn off the heat and stir in the parsley and mint.
Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel