Categories: EasyMain DishesSoups

Tahnabour (Yogurt Soup) from Marian Amiraian

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 neighbor Marian Amiraian called 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!


Tahnabour -Armenian Yogurt Soup

Slightly tangy, rich and minty soup that soothes one's soul!
Course Main Course, Soup
Prep Time 10 minutes
Cook Time 27 minutes
Servings 6


  • 2 cups chicken broth (lower sodium or unsalted)
  • 1 handful quick-cooking barley
  • 1 16-oz. container of plain yogurt (Not Greek-style)
  • 1 egg, beaten
  • 2 Tbsp. butter, melted
  • ½ medium onion, finely minced
  • 1 Tbsp. 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.
  • Serve immediately.


When heating leftover Tahnabour, use a low heat, stirring often, to prevent curdling.
To make this a heartier soup, add kufteh meatballs.

Recent Posts

St. Sarkis Day and 3 celebratory recipes

It’s that time of year again! St. Sarkis Day, the moveable feast day on the…

1 month ago

A Traditional Recipe for Armenian Christmas Eve – Nevik

Way back in 2010 Ara Kassabian shared his family’s recipe for Nevik with The Armenian…

2 months ago

Thanksgiving Recipes Revisited

With Thanksgiving Day just hours away, I thought I’d share a few of our favorite,…

3 months ago

George Mardikian’s Chicken Tchakhokhbelli recipe, dish favored by Georgian princes.

My family and I had the distinct honor of meeting George Mardikian at his restaurant,…

8 months ago

Antonio Tahhan and his recipe for Kbeibat, Middle Eastern dumplings

My first encounter with Antonio (Tony) Tahhan, the Syrian-American food writer, researcher, and storyteller, spans…

8 months ago

Mother’s Day: year-long celebration

Mother’s Day isn’t an Armenian celebration. It’s one of those American “Hallmark” events – buy…

10 months ago

This website uses cookies. find out more.