Ksinohondros

• 1 quart (1 L) whole milk, preferably organic sheep’s or goat’s milk
• 3

In a heavy-bottomed pot, stir together the milk, yogurt, lemon juice, salt, and Maraş pepper flakes (if using). Heat over medium heat until very warm. Whisking steadily, add the bulgur and barley flour and continue to whisk. When the mixture starts to boil, lower the heat and simmer, still stirring constantly, until very thick, at least 10 minutes. Remove from the heat and continue stirring for