|Tahnabour (Yogurt Soup)|
Sometimes we’re lucky enough to be in the right place, at the right time. Recently, neighbor Marian Amiraian called to say her children weren’t able to visit and she made a giant pot of Tanabour that she didn’t know what to do with, so would Doug and I be interested in having some.
Interested? Was she kidding?? Of course we were! We live a hop, skip, and a jump away, and were only too happy to help Marian out. After keeping a small portion for herself, we were treated to the rest. It made the perfect lunch, and boy, was it DELICIOUS! Thanks, Marian!
How did Marian make it? Here’s what she said:
Place 1 can (14.5 oz) chicken broth in a large saucepan, toss in a handful of quick-cooking barley, and cook until barley is tender. Set aside to cool.
In a separate bowl, place ½ of a large container of plain yogurt, and whisk in one whole egg until well combined. Set aside.
Meantime, in a skillet, melt 2 Tbsp butter, and saute ½ an onion, finely minced, over a low heat. When onions begin to caramelize, stir in about 1 Tbsp dried mint. As soon as the onion and butter turn a light brown, remove skillet from heat.
Once the chicken broth has cooled, vigorously whisk the yogurt-egg mixture into the saucepan, then stir in the onion-mint mixture. Heat ever-so gently, stirring constantly, until a slight simmer has been reached.
NOTE: When reheating, use a low heat, stirring often, to prevent curdling.