TahnAbour - Hot Yogurt Soup

Total Time
10mins
Prep 10 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Cook wheat in 4 cups of water until tender.
  2. Blend yogurt, water, egg and flour with beater.
  3. Cook until it boils, stirring constantly with wooden spoon.
  4. Add salt, cooked wheat and remove from heat.
  5. Saute onion in butter, add mint and parsley.
  6. Combine with soup.
  7. Simmer 5 minutes.

Reviews

(3)
Most Helpful

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.

Chef RZ Fan January 26, 2011

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!

Rosie Posie '88 March 25, 2009

this was so easy to make and delicious. becarefull not to cook the soup too much.

Angelika1968 October 08, 2003

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