TahnAbour - Hot Yogurt Soup
photo by Chef RZ Fan
- Ready In:
- 10mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
directions
- Cook wheat in 4 cups of water until tender.
- Blend yogurt, water, egg and flour with beater.
- Cook until it boils, stirring constantly with wooden spoon.
- Add salt, cooked wheat and remove from heat.
- Saute onion in butter, add mint and parsley.
- Combine with soup.
- Simmer 5 minutes.
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Reviews
-
Excellent flavors. I have a cold and wanted soup. I did not have the wheat but since I had all the other ingredients I subbed quick cooking barley and cooked it for about 15 minutes before adding it to the soup.The soup is wonderful. Thank you for sharing it. -
This is the recipe my Auntie (my grandfather's sister, like a grandmother to me) used to make when I was growing up, though Auntie usually used pearl rice in place of the wheat (bulghur). It's so delicious! The smell of it takes me back to when I was a little girl and Auntie would make this soup on a cold day, or when one of us was not feeling well; it could kill a cold germ within a radius of 10 miles. Sometimes she would make tiny little meatballs and cook them in the soup, too; yum! Thanks for posting this wonderful recipe so others can experience it, too! -
this was so easy to make and delicious. becarefull not to cook the soup too much.
