In a medium sized stock pot melt 6 tbsps. of the butter over a medium high heat reserve the remaining 2 tbsps.

Add onions and cook until translucent add garlic,zaa'tar spice blend and crushed Aleppo peppers (or cayenne) black pepper , salt and cook for 2 minutes. , and slowly sprinkle in the flour, stirring to make a loose paste.

slowly stir in the chicken stock to prevent lumps and add the pearled barley bring mixture to a boil and reduce heat to a simmer for 40 minutes until tender. Add the chopped mint

Place yogurt, egg yolk and cornstarch mixture into a bowl and mix together. Slowly add the yogurt mixture to the soup stirring constantly, bring to a gentle simmer (do not allow soup to get to a rapid boil at this point) for 5 minutes. Remove from heat. Adjust salt and pepper to taste.

Melt the remaining 2 tbsp. of butter in a small sauté pan. once sizzling add pepper paste (or Aleppo pepper flake). Stir quickly, immediately remove from heat and drizzle on soup while still sizzling. Garnish with additional fresh chopped mint.