Tanabour is an Armenian soup commonly eaten during the colder months, and is known for its nourishing, soothing properties. It is believed to help with digestion and sleeping, and is often made for people who aren't feeling well.
- 200 g (1 cup) dried pearl barley, soaked overnight in 3 cups water
- 560 g (2 cups) Greek-style yoghurt
- 2 eggs, lightly beaten
- 50 g butter
- 1 tsp dried mint
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to soak the pearl barley overnight.
Drain barley and place in a large saucepan with 2 litres water and 1 tsp salt. Bring to the boil over medium heat and cook, skimming any impurities that rise to the surface, for 35 minutes or until barley is tender. Remove from heat.
Whisk yoghurt and eggs in a bowl until combined. Gradually whisk in 125 ml hot soup, then whisk yoghurt mixture back into saucepan of remaining soup.
Return soup over medium heat and cook for 5 minutes or until heated through; do not allow soup to boil. Melt butter in a small saucepan, then stir in mint and pour over soup to serve.
As seen in Feast magazine, Issue 11, pg102.
Photography by Peter Georgakopoulos