Made with Pearl Barley, Chicken Stock, Eggs, Yoghurt for Yoghurt Soup

Yoghurt Soup (Tanabour)

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Tanabour is one of those homely soups a bit like lentil soup – that warms you and fills you at the same time. Tan is the Armenian word for the yoghurt drink, ayran, and abour means soup hence the name – tanabour. Tanabour is traditionally made with barley as in the recipe below. If you want to turn it into a bigger meal, add your favourite precooked meatballs. Mima Norma’s preference is add kibbeh meatballs – kibbeh is a mix of meat and bulgur – see Baked Kibbeh for a recipe for the meat and bulgur mixture.
Made with Pearl Barley, Chicken Stock, Eggs, Yoghurt for Yoghurt Soup

Yoghurt Soup (Tanabour)

Barley soup with yoghurt
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Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 10 minutes
Course Main Course, Soup
Cuisine Armenian, Homestyle, Middle Eastern
Servings 6
Calories 350

Ingredients
 
 

  • 1 cup pearl barley
  • 2 litres chicken stock
  • ½ teaspoon cooking salt
  • 1 pinch ground black pepper
  • 2 large eggs
  • ½ kilogram plain yoghurt
  • 1 teaspoon dried mint (garnish)
  • 1 tablespoon ghee (or butter to garnish)

Instructions
 

  • Wash barley, place in a large saucepan, add water or stock and salt and bring to a rapid boil.
    1 cup pearl barley, 2 litres chicken stock, ½ teaspoon cooking salt
  • Reduce heat and simmer slowly until barley grains are cooked. This can take a couple of hours.
  • Beat eggs into yoghurt, add half a cup of liquid from the pot of barley, mix well, then slowly pour back into barley soup and mix. Stir continually in one direction and bring back to boiling point.
    2 large eggs, ½ kilogram plain yoghurt
  • Check seasoning and add salt or pepper if required. Take off heat.
    1 pinch ground black pepper
  • Melt butter in a separate pan, add crushed dried mint, stir and sprinkle over soup in individual soup bowls. Serve hot.
    1 teaspoon dried mint, 1 tablespoon ghee
  • Alternative serving suggestion with meatballs.
    Alternative serving suggestion with meatballs for Yoghurt Soup.

Notes

Meatballs are a great addition to tanabour. Especially little balls of kibbeh. If you have left over kibbeh after making Baked Kibbeh or Fried Kibbeh or even Kibbeh Nayeh, roll it into meatball size balls, bake or fry then serve with the soup.

Nutrition

Calories: 350kcalCarbohydrates: 43gProtein: 17gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 92mgSodium: 746mgPotassium: 608mgFibre: 6gSugar: 10gVitamin A: 199IUVitamin C: 1mgCalcium: 132mgIron: 2mg
Keyword Soups