Yogurt and mint: A natural combo – and- a recipe for chilled Yogurt-Mint Soup (Madzoon Abour)

Chilled Yogurt-Mint Soup

Armenians love the rich, tangy taste of creamy yogurt. Add some mint, and it’s out of this world!

Chilled Yogurt-Mint Soup (Madzoon Abour)
Serves 4 to 6


1/2 cup barley**
1 ½ cups plain yogurt
1 tsp. kosher salt
3 cups very cold water
1 Tbsp. crushed mint

1. Cook barley according to package directions. Cool and set aside. **NOTE: Quick-cooking barley works well in this recipe.
2. In a mixing bowl, stir yogurt and salt until smooth.
3. Mix in the barley.
4. Add the cold water and mint; stir to combine.
5. Place in the refrigerator for an hour or two before serving.
6. To serve: stir the yogurt soup, ladle into bowls, add an ice cube, garnish with a fresh sprig of mint.

View Comments

  • I am Greek but a browse through your blog and recipes is taking me back to my youth and the food my grandmothers would prepare. I love that these recipes are cross cultural and will definitely start to try making some of them. It is fantastic to find blogs such as yours! Thanks for sharing.

  • OK, I know this post was from 12 yrs ago, but I just found your wonderful site. My favorite has always been my grandmother's madzoon abour. Her technique is a bit different, as are all our grandmothers'. She would take 1/4 to 1/2 C barley and simmer with just enough water to cover until 20-30 mins when they plump up and are soft but with a slight chew. Take 4-6 cups well whisked madzoon (smooth and creamy) and mix in one beaten egg, 2 Tsp of flour, and 1-2 C water (see below about water). Heat the madzoon mixture in large pot over med high heat. You must be very attentive to stir since it will burn on the bottom if you leave it for even a few moments. Once it begins to just bubble (before a simmer), add to this mixture 1-2 Tsp of salt (to taste), the cooked rinsed barley, and about 2-3 Tsp of finely crushed mint ( I usually rub it vigorously in my palms to become more like a powder). Add all of this on the heat for another minute or so, mixing constantly, then remove from heat and let cool. Refrigerate overnight and you have the best summer soup you can imagine. Here are 3 tips. If the soup is too thick, add a little additional water to the refrigerated soup and mix well. If too runny or thin, next time add a bit less water or another Tsp of flour. You want a creamy consistency that will coat the back of a spoon. Finally, you can determine if you need more salt (which I prefer) by adding a tiny pinch to a cold spoonful and see if the flavor is enhanced or too salty. That will guide you as to the need of adding any additional salt to your wonderful soup mixture. Enjoy!

    • Hi Robert, Thank you SO much for sharing, in such detail, your grandmother's technique. It's much-appreciated!

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