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Ingredients

6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 quart chiken stock
1 cup barley
1 tablespoon kosher salt
3 cups plain yogurt
2 large egg yolks
1 small handful fresh mint leaves, chopped
1 teaspoon paprika (or traditional Kirmizi biber or Aleppo pepper if available)

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