TahnAbour - Hot Yogurt Soup
- Ready In:
- 2⁄3 cup hulled wheat
- 3 cups yogurt
- 3 cups water
- 1 egg
- 2 tablespoons flour
- 1⁄2 teaspoon salt
- 1 medium onion, chopped
- 4 tablespoons butter or 4 tablespoons margarine
- 1 tablespoon chopped mint
- 1⁄3 tablespoon chopped parsley
- 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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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!