Melt the butter with the extra light olive oil over low heat in a saucepan. Add the onions to the pan and sauté until soft and translucent. Add the barley, dried mint, minced garlic, salt, pepper and sugar and sauté a couple of minutes more until fragrant. Pour in the chicken broth and bring mixture to a boil. Once boiling, reduce the heat to low and simmer for 50 minutes or until the barley is tender and chewy.

Meanwhile, whisk together 2 cups of greek yogurt (whole fat) and 1 egg. When the barley mixture is ready, add two ladlefuls of it to the yogurt mixture, whisking constantly. Then add the new yogurt egg mixture back to the pot of barley. Whisk all the ingredients together and bring to a very low simmer for 5 minutes. Use a candy thermometer to ensure that your mixture does not exceed 205 degrees Fahrenheit.

If desired, garnish with a sprinkle of Aleppo pepper and chopped fresh cilantro.