| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Armenian |
Armenian, Soups |
6 |
Servings |
INGREDIENTS
| 1/3 |
c |
Whole wheat or barley |
| 3 |
c |
Water |
| 1 |
qt |
Yogurt |
| 1/2 |
|
Onion, chopped fine |
| 1 |
tb |
Oil |
| 2 |
tb |
Butter |
| 1/2 |
ts |
Paprika |
| 1 |
|
Egg |
| 1 |
tb |
Water |
|
|
Dried mint |
INSTRUCTIONS
Tahnabour is a traditional soup served in most regions of Armenia. It is a
light soup said to aid digestion and often fed to those ill with a "sick
stomach." In a 3-quart suacepan, put 2 tablespoons water, 1 tablespoon
flour, and the egg. Beat with an egg beater.
Mix water with Madzoon to dilute and add to egg mixture. Heat and stir
constantly until it reaches a boil. Do not boil.
Add the barley and then salt to taste. Add dried mint.
Saute the onions in an oil and butter misture until reduced. Onions will
appear clear and glossy. Add paprika.
Add this vegetable and spice mixture to the soup. Warm soup carefully; do
not boil. Walt
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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