The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Spiced chickpea kofta with yoghurt and pearl barley soup

You'll need

1.5 litres (6 cups) vegetable stock 100 gm pearl barley Finely grated rind of 1 lemon Pinch of saffron threads 500 gm thick Greek-style yoghurt, at room temperature 2 tsp cornflour 1 egg, lightly beaten For deep-frying: vegetable oil To serve: thinly sliced long red chilli and coriander For drizzling: extra-virgin olive oil   Spiced chickpea kofta 125 gm dried chickpeas ½ tsp bicarbonate of soda 1 onion, finely chopped ½ cup (firmly packed) each coriander and flat-leaf parsley 1 tbsp ground turmeric 2 tsp each smoked paprika, ground cumin, dried mint and sumac 2 tbsp cornflour


  • 01
  • For spiced chickpea kofta, soak chickpeas overnight with bicarbonate of soda and 2 litres cold water in a non-reactive container in refrigerator. Drain chickpeas, rinse under cold running water, drain well, then process in a food processor with onion until finely chopped. Combine in a large bowl with herbs and spices, stir to combine, season to taste. Stir in cornflour, adding a little extra if necessary to bind, then roll into walnut-sized balls and set aside on a tray lined with baking paper.
  • 02
  • Bring stock to the boil over medium heat. Add barley, lemon rind and saffron, simmer until barley is tender (20-25 minutes).
  • 03
  • Meanwhile, whisk yoghurt in a large bowl until smooth. Stir cornflour and 40-50ml water in a small bowl to form a smooth paste, stir in egg, then add to yoghurt and whisk to combine. Add 100ml hot barley stock, whisk to combine, then, whisking continuously, add yoghurt mixture to barley stock. Reduce heat to low and whisk continuously until warmed through (4-5 minutes; do not boil), season to taste, keep warm.
  • 04
  • Heat oil in a deep saucepan or deep-fryer to 180C. Deep-fry kofta in batches, turning occasionally, until golden and cooked through (1-2 minutes; be careful as hot oil will spit), drain on absorbent paper. Ladle soup into serving bowls, top with kofta, chilli and coriander, drizzle with olive oil and serve hot.
This recipe is from the April 2011 issue of Australian Gourmet Traveller.

“Would you please ask chef Ben Arnold from the Healesville Hotel in Victoria’s Yarra Valley for the recipe for his excellent yoghurt soup with kofta?”
James Bryant, Donvale, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.