The Armenian hot grain food

Hot yogurt soup (TAHNABOUR) Թանապուր

2/3 cup dzedzadz (hulled wheat)3 cups yogurt3 cups water1 egg2 tbsp. flour ½ tsp. salt1 med. onion, chopped4 tbsp. butter or margarine1 tbsp. chopped mint, fresh1/3 tbsp. chopped parsleyCook 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.

THE STUDENTS PREPARED A TRADITIONAL MEAL OF YOGURT SOUP IN SCHOOL EVENT.

Lamb and barley (KESHKEG OR HERISAH)Հարիսա

Lamb and barley (KESHKEG OR HERISAH)Հարիսա

1 cup dzedzadz (hulled wheat)

4 cups boiling water

2 cups shredded, cooked chicken, turkey, or. lamb

2 cups chicken broth

½ tsp. salt

dash of pepper

4 tbsp. butter

Wash and drain dzedzadz in cool water. Let water boil in 4 quart covered saucepan. Add dzedzadz and stir. Take off heat and let soak overnight.

About 2½ hours before serving, add meat and broth to dzedzadz. Add salt and pepper and cook, slowly beating with a wooden spoon until smooth and well-blended. Before serving, melt butter and pour over keshkeg in individual plates.

Serves 4

Note: If using raw meat, cut in large pieces and add to dzedzadz in saucepan. Cook until meat falls off bones. Remove bones, discard fat, and beat mixture until well blended.

Lentil soup (VOSPOV ABOUR)Ոսպով ապուր

10 cups water3 bouillon cubes, chicken or beefl cup lentilssalt, pepper to taste 3 tbsp. butter2 tbsp. oil1 med. onion, chopped1 tbsp. dried mint leaves1/4 cup thin egg noodlesBring water to a boil, add bouillon cubes, lentils, salt and pepper. Simmer for about 1/2 hour. Add 1/4 cup egg noodles. Boil and additional 10 minutes.In frying pan add chopped onion to butter and oil. Saute onion, add mint leaves and stir. Add this to lentils.Serve hot.Serves 6

Chick pea soup (SISERR ABOUR) Սիսեռով ապուր

1/4 cup chick peas soaked overnight6 cups water1/2 cup barley1/2 cup split peas (yellow)1 tsp. saltpinch of blk. pepperpinch cayenne1 small onion, chopped1 tbsp. onion, chopped2 tbsp. shorteningDrain chick peas. Boil water and add all ingredients except 1 tbsp. chopped onion and shortening. Bring to boil again and simmer for 2 hours.Then saute 1 tbsp, chopped onion in 2 tbsp. shortening and add to soup.Serves 4

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ARMENIA