Sometimes people are lucky enough to be in the right place, at the right time.
Here’s our story: A number of years ago former neighborMarian Amiraiancalled to say her children weren’t able to visit and that she prepared a giant pot of Tahnabour she’d planned to serve them. Since her family couldn’t come, Marian wondered if Doug and I would be interested in having some.
Interested? Was she kidding?? Of course, we were! We lived 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 a perfect lunch – and then some, and boy, was it DELICIOUS! We thanked Marian over-and-over again!
Slightly tangy, rich and minty soup that soothes one's soul!
Course Main Course, Soup
Prep Time 10 minutesminutes
Cook Time 27 minutesminutes
2cupschicken broth (lower sodium or unsalted)
116-oz.container of plain yogurt (Not Greek-style)
½mediumonion, finely minced
1Tbsp.dried mint, crushed
salt, to taste
Place chicken broth in a large saucepan, add a handful of quick-cooking barley, and cook until barley is tender, about 12-15 minutes. Set aside to cool.
In a mixing bowl, add the plain yogurt, and whisk in one beaten egg until well combined. Set aside.
Meantime, in a skillet, melt 2 Tbsp butter, and saute the minced onion, over a low heat until onions begin to caramelize, about 5-7 minutes; stir in 1 Tbsp. dried, crushed mint. As soon as the onion and butter turn a light brown, remove skillet from heat.
Once the chicken broth and barley have cooled, vigorously whisk the yogurt-egg mixture into the saucepan, then stir in the onion-mint mixture. Season with salt according to your taste. Heat ever-so gently, stirring constantly, until a slight simmer has been reached, about 5 minutes.
NOTES:When heating leftover Tahnabour, use a low heat, stirring often, to prevent curdling.To make this a heartier soup, add kuftehmeatballs.