Warm Barley Bowl with Yogurt and Softened Dried Curds

Pearl barley simmers tender in salted water, then meets tangy yogurt and softened dried curds glossed with beef tallow. It echoes the dairy preserves and kettle fare of Borts Beside the Relay Fire, when yam keepers fed couriers on the Mongol steppe.

Serves 2

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Ingredients

• 1 cup pearl barley
• 3 cups water
• 1 cup plain yogurt
• 1/2 cup dried curds
• 1/2 tsp salt
• 2 tbsp beef tallow

Instructions

1. 1Bring water and salt to a boil in a medium pot.
2. 2Add barley, reduce to a simmer, and cook until tender and most liquid is absorbed.
3. 3In a small bowl, cover dried curds with a splash of hot water from the pot and let soften for 5 minutes.
4. 4Stir tallow into the cooked barley until melted, then divide into bowls.
5. 5Top each bowl with softened curds and a generous spoonful of yogurt before serving.