Recipe#26971

Title: TAHNABOUR (Hot yogurt soup)

by Vart Hachigian

2/3 cup dzedzadz (hulled wheat)
3 cups yogurt
3 cups water
1 egg
2 tbsp. flour 
½ tsp. salt
1 med. onion, chopped
4 tbsp. butter or margarine
1 tbsp. chopped mint, fresh
1/3 tbsp. chopped parsley
Cook dzedzadz in 4 cups water until tender. Blend yogurt, water, egg, and flour with beater. 
Cook until it boils, stirring constantly with wooden spoon. Add salt, cooked dzedzadz and 
remove from heat. Saute onion in butter, add mint and parsley. Then combine with soup. 
Simmer 5 minutes.
Serves 6-8