Published on March 14, 2014
The Armenian hot grain food
Hot yogurt soup (TAHNABOUR) Թանապուր 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.
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,
Lentil soup (VOSPOV ABOUR)Ոսպով ապուր 10 cups water 3 bouillon cubes, chicken or beef l cup lentils salt, pepper to taste 3 tbsp. butter 2 tbsp. oil 1 med. onion, chopped 1 tbsp. dried mint leaves 1/4 cup thin egg noodles Bring 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 overnight 6 cups water 1/2 cup barley 1/2 cup split peas (yellow) 1 tsp. salt pinch of blk. pepper pinch cayenne 1 small onion, chopped 1 tbsp. onion, chopped 2 tbsp. shortening Drain 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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